Diana's Desserts - www.dianasdesserts.com

Light Chocolate Mousse

in Guest Recipe Book

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Servings: 18
400g egg whites (13 egg whites from 13 whole eggs)
400g (about 1 cup or 14 ounces) sugar
400g (14 ounces) dark chocolate, melted
600g (1 1/2 cups of whipping cream, before being whipped) whipping cream

In a large bowl, firmly beat the egg whites with the sugar.

In another bowl, whip the cream until soft peaks form (you do not want firm peaks).

Melt chocolate in top part of double boiler over almost, but not simmering water, or melt in (microwave-safe bowl) microwave on 50% power for 2-3 minutes.

Mix the melted chocolate *(see note below) with the whipped cream and fold in the beaten egg whites. Pour mixture into dessert cups or glasses and chill in refrigerator for at least 3-4 hours.

Serve with whipped cream and chocolate shavings.

Melt chocolate in double boiler over not quite simmering water, (do NOT let water come to a simmer, but to almost a simmer). Chocolate starts melting at around 26-27 degrees C (80 F), and should be completely melted at around 43-46 degrees C (110-115 degrees F).

To Melt Chocolate:
Microwave Melting:
Place chocolate chips or chopped pieces in microwave safe bowl. Heat at medium power (50% or level 5) for 1 minute intervals initially, decreasing time as more of the chocolate becomes melted and stirring well after each interval until no more melting occurs and it is smooth.

Double Boiler:
Place chocolate chips or chopped pieces in top of double boiler over hot tap water (130-140ºF) or low heat, stirring constantly until smooth.

Submitted By: LONGRYDER
Date: January 29, 2003


Reviewer: es
This is light ???!!!!!


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