Chocolate Mousse
Ranch House in St. Louis Park, Minnesota.
Servings: 8
Ingredients
- 8 ounces semisweet chocolate
- ½ cup sugar
- ¼ cup water
- pinch of cream of tartar
- 2 egg whites
- 1 cup heavy cream
- 3 tablespoons orange-flavored liqueur
- Sweetened whipped cream and candied violets for decoration
Instructions
- Melt chocolate in top of double boiler set over hot water. Stir chocolate until smooth and let cool.
- In a small saucepan, combine sugar, water, and cream of tartar. Bring to a boil over low heat, stirring and using a brush dipped in cold water to wash down any sugar crystals clinging to the sides of the pan. Increase heat to medium and boil the syrup until it reaches the soft-ball stage or a candy thermometer reaches 230°.
- While the syrup is boiling, beat the egg whites and salt with an lelctric mixer until they hold soft peaks. Add the syrup in a stream, beating until the meringue is stiff and cool. Fold the meringue into the chocolate.
- In another bowl, whip the cream with the liqueur until it holds soft peaks. Fold the cream lightly but throughly into the chocolate mixture. Mound the mousse in a serving bowl and chill it covered for at least 4 hours.
- Decorate the mousse, if desired, with sweetened whipped creak and candied violets.
