member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Lori Merrick      

Recipe Categories:

    JOSEPH SCHMIDT'S CHOCOLATE MOUSSE


    List of Ingredients


    • 8 ounces bittersweet chocolate
    • 1 cup heavy cream
    • 7 egg whites
    • 1/4 cup sugar
    • Pinch salt


    Instructions


    1. Break the chocolate into small pieces and place in a heat-resistant mixing bowl. Heat the cream in a small saucepan and bring to a boil. Pour the hot cream over the chocolate and mix until the chocolate melts (add a dash of liqueur, if desired). Let cool to room temperature.

    2. Beat the egg whites with a pinch of salt until they are firm. Continue beating and gradually add the sugar.

    3. Add a third of the egg whites to the chocolate mixture and fold them in carefully. Gently fold the remaining egg whites into the chocolate mixture.
    4. Pour into a serving bowl or individual dessert cups.


    Final Comments


    A note on chocolate:This recipe calls for dark, bittersweet chocolate - the higher the percentage, the more intense the chocolate flavor. Michael Recchiuti and Claire Legas favor the outstanding, locally made Scharffen Berger chocolate, while Joseph Schmidt reaches for Callebaut, a dark Belgian blend. Valrhona is the favorite of Stephen Duggan; this company also makes an excellent unsweetened cocoa powder.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |