top of page
Eat, Darling, Eat
Apr 26, 2017

Chocolate Mousse

(by Jeanne Hunter)


6 oz. fine imported dark chocolate

1 c. heavy cream

6 eggs, separated

1 t. vanilla extract

whipped cream and chocolate shavings for garnish

In the top of a double boiler, melt the chocolate.

Add egg yolks one at a time, stirring constantly.

Add vanilla extract.

Whip egg whites to soft peaks, and gently fold in.

Scrape mixture into a serving bowl or individual dishes, and refrigerate for at least 2 hours.

Garnish with whipped cream and chocolate shavings.


(Read Sole Custody, the story that accompanies this recipe.)

Recent Posts

See All

Plum Torte

(by Laura Zinn Fromm) (adapted from The New York Times )   3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown) 1/2 c. unsalted...

Betty's Chopped Liver

(by Susan Ostrov Weisser) 1 lb. chicken livers vegetable oil 3 - 4 hard-boiled eggs 2 yellow onions, chopped Kosher salt (and pepper,...

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Comments

bottom of page