Dark Chocolate Mousse
4 large eggs, yolks and whites separated
1/2 cup granulated sugar
1 oz. Kahlua or other coffee liquor
1 tsp pure vanilla extract
8 oz. good quality dark chocolate, chopped
1 1/2 cups heavy whipping cream
1/4 tsp cream of tartar
In a double boiler, melt the chocolate over barely simmering water until it is smooth. Remove from the heat and set aside, but don't let it cool too much or it will not mix well.
In a large bowl, beat egg yolks, sugar, Kahlua and vanilla extract until the mixture is homogeneous, the sugar crystals have dissolved and the egg yolks have thickened. Set aside.
In another bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat egg whites with cream of tartar until stiff peaks form, but whites are not dry.
With a rubber spatula, pour part of the melted chocolate into the egg yolk mixture and stir rapidly to temper the eggs. Add the remaining chocolate and blend well.
Fold in 1/3 of the whipped cream to lighten the mix, then gently fold in the remaining whipped cream in two increments, until most white streaks have disappeared.
Fold in the beaten egg whites, 1/3 at a time, until most white streaks have disappeared. Spoon or pipe into serving dishes and refrigerate until served.
Note: If you prefer, you can substitute 1/2 tsp of instant espresso powder for the ounce of Kahlua. You could also substitute other liquors (Amaretto is very nice) for subtle flavor differences.
1/2 cup granulated sugar
1 oz. Kahlua or other coffee liquor
1 tsp pure vanilla extract
8 oz. good quality dark chocolate, chopped
1 1/2 cups heavy whipping cream
1/4 tsp cream of tartar
In a double boiler, melt the chocolate over barely simmering water until it is smooth. Remove from the heat and set aside, but don't let it cool too much or it will not mix well.
In a large bowl, beat egg yolks, sugar, Kahlua and vanilla extract until the mixture is homogeneous, the sugar crystals have dissolved and the egg yolks have thickened. Set aside.
In another bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat egg whites with cream of tartar until stiff peaks form, but whites are not dry.
With a rubber spatula, pour part of the melted chocolate into the egg yolk mixture and stir rapidly to temper the eggs. Add the remaining chocolate and blend well.
Fold in 1/3 of the whipped cream to lighten the mix, then gently fold in the remaining whipped cream in two increments, until most white streaks have disappeared.
Fold in the beaten egg whites, 1/3 at a time, until most white streaks have disappeared. Spoon or pipe into serving dishes and refrigerate until served.
Note: If you prefer, you can substitute 1/2 tsp of instant espresso powder for the ounce of Kahlua. You could also substitute other liquors (Amaretto is very nice) for subtle flavor differences.
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