505: A Night at the Opera
honour of your letters, we would like to indulge you in an often-requested
recipe for Chocolate Mousse. Here is our sweet serenade for your
- 8 oz. semi-sweet
- 6 tbsps
- 2 packages
- 4 egg yolks
- 2 tbsps
- 2/3 cup
- 6 egg whites
Heat milk in a saucepan. Add chocolate, turn down the heat,
and allow to melt.
In an additional saucepan, add water then sprinkle gelatin on
top, letting it sponge.
Into another bowl add egg yolks, and sugar. Pour in chocolate
and whisk the mixture.
Once the gelatin has dissolved add it to the chocolate mixture
(*the trick when working with gelatin is to work very slowly with
it as it blends in with the chocolate).
Fold whipped cream into chocolate.
Add egg whites into a bowl; whip them to form soft peaks.
Transfer chocolate into a larger bowl, and then fold egg whites
Prepare ramekins by wrapping wax paper around them so that it
climbs above the level of the ramekin; use tape to secure it.
Transfer onto a baking sheet.
Pour in chocolate, and refrigerate for about 2 hours.
Remove from refrigerator.
Garnish with tiny chocolate treble clefs, fresh raspberries, and
A great recipe
because you can do it in advance, but, a bit of a warning: when
you work with chocolate, the aroma makes it tempting, but no sneaky
tasting! Trust me, you'll be glad you waited until the party to