Chocolate Mousse - Anne Burrell

By á-46

Ingredients

• 6 ounces semisweet chocolate
• 2 egg yolks
• 1/4 cup sugar
• 2 tablespoons coffee liqueur
• 1 1/2 cups heavy cream
• Fruit, nuts, cookies or whipped cream, for serving, optional

Details

Servings 4

Preparation

Step 1

Special Equipment: 4 (6 to 8-ounce) individual serving dishes

Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Chocolaty delicious!