Caramel’s Signature Chocolate Mousse

Discussion in 'Pastries & Baking' started by xumeng12, Feb 24, 2011.

  1. xumeng12

    xumeng12 Banned

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    At home cook
    5 ounces very good 60 percent dark chocolate

    5 ounces butter

    2 tablespoons organic evaporated sugar cane

    4 eggs, separated

    Melt chocolate and butter in a small saucepan.

    In a medium bowl, beat together sugar and egg yolks until thick and creamy; add melted butter and chocolate.

    In a separate bowl, beat egg whites until stiff peaks form. Fold the stiff egg whites into the chocolate mixture, a few spoonfuls at a time. Chill in refrigerator for at least 3 hours before serving.