Classic Chocolate Mousse
Sep
Here is a recipe that uses a number of techniques we talked about.
In a double boiler melt together the chocolate and margarine, whisking over the barely simmering water, until smooth. Remove from heat.
In a large bowl, whisk the yolks of the eggs with the 2/3 cup of sugar, liquor, for about 3 Minutes until the mixture is thick. Then fold the chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
Fold one third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Transfer the mousse to 6 martini glasses or dessert bowls, and refrigerate for at least 4 hours, until firm.