Mousse au Chocolat
cooking.nytimes.com
Claimed by Robert Carrier
Serves 6 · 2 of 5 items checked · 2 aisles
Dairy & Eggs
- Checked by Robert Carrier
- Checked by Robert Carrier
Recipe by Robert Carrier
A light, airy chocolate mousse of dark chocolate folded into whipped cream and egg whites.
Carrier's chocolate mousse is a lesson in folding: the melted chocolate and yolks are lightened with a little cream, then the whipped cream and whites are folded in gently so the mousse stays airy rather than dense.
The dish
2 of 5 items checked
cooking.nytimes.com
Claimed by Robert Carrier
Serves 6 · 2 of 5 items checked · 2 aisles
Melt the chocolate with the butter over low heat and let it cool slightly, then beat in the egg yolks.
Whip the cream to soft peaks and whip the egg whites with the sugar to firm peaks.
Fold the cream into the chocolate, then fold in the whites in three additions, keeping as much air as possible.
Spoon into glasses or a serving bowl and chill for at least four hours before serving.
Adapted from Great Dishes of the World. View a published recipe at NYT Cooking (opens in a new tab)
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