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CHOCOLATE MOUSSE
serves 12
10
ounces semi sweet chocolate
1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac (optional)
Melt semi sweet chocolate over a double
boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225
degrees. Beat egg yolks in an electric mixing bowl until creamy.
Gradually
pour hot syrup over egg yolk mixture while whisking. Continue mixing until
cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream
and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites
with cream of tartar to a medium stiff consistency. Fold into chocolate mousse
together with the cognac. spoon mousse into a clear glass serving bowl or into
individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.
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