Heavenly Chocolate Mousse
By: Anonymous
Published: Monday, January 4, 2010 - 6:04am

Ingredients




4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 lrg egg whites
2 teaspoons lemon juice

Preparation

1 In a large bowl whisk egg yolks together with 1/4 cup sugar. 2 Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water. 3 In small saucepan, bring cream to a boil and stir it into the melted chocolate. 4 Stir the chocolate mixture into the egg yolks and sugar. Set aside. 5 In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny. 6 Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time. 7 Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe. 8 Pour into individual serving glasses or bowls and chill at last six hours or overnight. 9 Serve in individual glass dishes topped with whipped cream and shaved chocolate. 10 This recipe yields 8 servings. 11 Comments: Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you're a chocolate lover you'll be transported. I prefer using part bittersweet chocolate for mousse because it gives a more intense chocolate flavor and less sweetness. 12 Wine Recommendation: Chocolate is such an intense sensation that I like to pair it with something crisp and refreshing. A Charbaut Rose Champagne or perhaps a Californian Sparkling Rose from Domaine Chandon. Or you can travel the more traditional route and look to a dessert wine from Sauternes or the wonderful Bonny Doon Vin de Glaciere. 13 Raw Egg Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell."