| Cuisine: French | Type: Dessert | Serves: 6 |
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Source:
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A Passion for Chocolate |
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Attributes:
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Comments:
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Original recipe calls for 1/4 tsp of cinnamon or espresso powder, which can be added if desired. Mr. Bernachon is a famous chocolatier in Lyons, France. Note that this recipe uses raw eggs. |
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Serving Suggestions:
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Note: this recipe uses raw eggs. Take appropriate precautions. |
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Ingredients:
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7 oz. (200g) bittersweet chocolate (very high quality like Lindt Excellence) 1 cup heavy cream 3 extra large eggs, separated |
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Instructions:
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1. Break the chocolate into pieces and process (with the cinnamon if using), in a food processor until ground very fine. 2. Heat the cream to the boiling point, and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth. 3. Separate the eggs. Add the egg yolks to the hot chocolate mixture, and process for a few seconds to incorporate. Transfer to a large bowl and cool completely. 4. In a large mixing bowl, beat the egg whites until stiff but not dry. (when the whites hold a peak that is slightly curved). Scoop about one quarter of the beaten whites onto the chocolate mixture, and using a large rubber spatula, stir them into the mixture. Gently and quickly fold in the remaining whites. 5. Pour the mousse into serving dishes, cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 12 hours. |
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Related recipes:
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None |
2001-03-10