Chocolate Mousse
List of Ingredients
4 ounces dark semisweet or bittersweet chocolate (preferably Belgian),
chopped
1 cup heavy cream
1/4 cup sugar, divided
2 eggs
1/2 tablespoon Kahlua
Recipe
Heat chocolate slowly in a double boiler until melted. Remove from heat, but
leave chocolate over hot water. If chocolate begins to harden while you're
proceeding with the other steps, reheat just until melted.
In a bowl, whip cream and 2 tablespoons sugar until very thick. Hold at room
temperature.
In a small saucepan, heat 2 tablespoons sugar and 1 tablespoon water until
sugar is dissolved and reaches the soft ball stage, measuring 240 degrees on
a candy thermometer. As sugar is heating, wash down the inside walls of the
pan with a damp pastry brush to prevent the sugar from crystallizing.
In a stand mixer, beat eggs on medium speed for 2 minutes. Stop the mixer,
pour in about a third of the sugar mixture, and immediately start mixer
again. (If you don't start the mixer immediately, the molten sugar will
scramble the eggs. But don't attempt to drizzle in the sugar mixture with
the machine running, or it will harden on the spinning beaters.) Repeat
process twice more, until all the sugar is incorporated. The mixture should
roughly triple in volume.
With a wire whisk, gently fold the melted chocolate into the egg-sugar
mixture. Fold in the whipped cream and Kahlua -- again, very gently, so as
not to deflate the mixture. Pour the mousse into a serving bowl (or
individual bowls) and refrigerate at least 8 hours.
Makes 6 servings.
Per serving: fats, 23 grams (71 of calories); calories, 290; cholesterol,
126 milligrams; carbohydrate, 20 grams; fiber, 1 gram; protein, 4 grams;
sodium, 38 milligrams
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