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Mousse au Chocolat

Source of Recipe


From "Paris Bistro Cooking" by Linda Dannenberg






List of Ingredients



• 8 ounces semisweet or bittersweet chocolate (the best you can find), cut into small pieces
  
• 5 Tbsp water
  
• 2 Tbsp unsalted butter, at room temperature
  
• 1 Tbsp crème fraiche or sour cream, at room temperature
  
• 5 large eggs, separated, at room temperature
  
• Pinch of salt
  
• 1 Tbsp sugar
  






Instructions



1. In a heavy, medium saucepan over low heat, melt the chocolate with the water, stirring until smooth and shiny. (The mixture must never be hot, only warm to the touch.) Remove from the heat. Stir in the butter and crème fraiche slowly until smooth. Whisk in egg yolks, one at a time, gently and slowly so as not to stiffen the chocolate, but still maintain the gloss.
   
   
2. In the bowl of an electric mixer, beat the whites with the salt until foamy. Add the sugar and beat until stiff but not dry.
   
   
3. Scrape the chocolate mixture into a medium bowl. Stir a small amount of the whites into the chocolate. Fold in the remaining whites until almost smooth (small bits of egg white may remain). Scrape into a serving bowl or individual bowls or stems. Cover loosely and refrigerate, preferably overnight. Mousse is best when chilled for 24 hours.
   
   Serves 6