Mousse au Chocolat

Chocolate Mousse: Soft, fluffy, and sweet, mousse is almost pure chocolate and will be a favorite with your family and friends. Chocolate mousse is one of the easiest and most common French desserts to make. It became a popular treat in the 1970s with the introduction of nouvelle cuisine. The best part about this recipe is cleaning up and licking the spoon.
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Mousse au Chocolat
  1. 1. Put the chocolate in a small saucepan with the milk and then put the saucepan into a larger pan of cold water. Place over medium heat, and stir until the chocolate melts.
  2. 2. In a bowl, beat the separated egg yolks with the sugar until they are pale and creamy. Stir into the melted chocolate.
  3. 3. Beat the egg whites with a dash of salt until they form stiff peaks. Fold the beaten egg whites into the chocolate, taking care that the egg whites do not unstiffen.
  4. 4. Beat the cream with an electric or hand held beater until thick. Fold it carefully into chocolate and egg mixture.
  5. 5. Transfer the mousse mixture into individual dessert dishes or one large serving bowl. Leave in the refrigerator for at least 4 hours before serving. Add whipped cream if desired.


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