6 ounces high quality semi sweet chocolate
4 eggs, separate yolks and whites
1 tablespoon dark rum or vanilla extract
8 tablespoons sugar
1 cup heavy cream
In a double broiler melt the chocolate. While the chocolate is melting, whisk the egg yolks, rum or vanilla, and half of the sugar until thick and glossy. In another bowl beat the egg whites with the remaining sugar into a soft meringue. In a third bowl whip the heavy cream until it reaches the soft-peak stage. Slowly drizzle the melted chocolate into the egg yolk mixture whiling whisking until it is completely incorporated. Fold the egg white mixture into the chocolate mixture, once incorporated, fold in the whipped cream. Spoon the mousse into mini dishes (large shot glasses work well) and garnish with a raspberry and powdered sugar. Chill in the refrigerator until ready to serve.
Makes 8-10 mini desserts
Recipe from Gourmet Cooking Confidential (circa 1975) by Chef Ralph Varketta
1 tablespoon dark rum or vanilla extract
8 tablespoons sugar
1 cup heavy cream
In a double broiler melt the chocolate. While the chocolate is melting, whisk the egg yolks, rum or vanilla, and half of the sugar until thick and glossy. In another bowl beat the egg whites with the remaining sugar into a soft meringue. In a third bowl whip the heavy cream until it reaches the soft-peak stage. Slowly drizzle the melted chocolate into the egg yolk mixture whiling whisking until it is completely incorporated. Fold the egg white mixture into the chocolate mixture, once incorporated, fold in the whipped cream. Spoon the mousse into mini dishes (large shot glasses work well) and garnish with a raspberry and powdered sugar. Chill in the refrigerator until ready to serve.
Makes 8-10 mini desserts
Recipe from Gourmet Cooking Confidential (circa 1975) by Chef Ralph Varketta
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