Deep, Dark Chocolate Mousse
Having just come home from the gym determined to whittle away 15 pounds before an important convention in late September, for some reason, this particular favorite of mine and my family’s jumped into my mind. For chocolate lovers and even true connoisseurs, this mouse will deliver immediate gratification. But let me warn you: it ain’t for dieters…
½ pound of a good, dark chocolate (I prefer E.Guittard’s 61% Cacao Semisweet)
¼ cup of Bailey’s Irish Cream Liqueur
¼ cup of heavy cream
3 large eggs, separated
1 cup of heavy cream, whipped to stiff peaks
Combine the chocolate, Baileys and ¼ cup of heavy cream in the top of a double boiler and melt the chocolate slowly over medium-low heat, stirring constantly to blend. Set aside.
In a large bowl, beat the egg whites until soft peaks form.
Returning to the chocolate mixture, fold the 1 cup of whipped cream into the chocolate mixture, then carefully and very slowly fold in the egg whites.
Pour into compotes, goblets or whatever serving piece you are using and chill for at least two hours to set.
Garnish with dark chocolate curls or coarsely grated chocolate with a mint sprig and serve as cold as possible.