Chocoholics will delight with this dessert. This mousse is extremely rich and silky. Its best to top with slightly sweetened whipped cream to cut through the richness of this dessert. Serve with a nice Port or late harvest Zinfandel.
- 12 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 3 tablespoons Cognac (or other preferred liqueur)
- 1 package unflavored gelatin
- 2 egg whites (discard yolks)
- 3 large eggs, separated
- 1 ½ cup heavy cream
- 1 ½ tablespoon vanilla
- 3 tablespoons sugar
- Pinch salt
- Pinch cream of tartar
- Melt both chocolates over a double boiler.
- In a small bowl, pour liqueur over gelatin.
- Place egg yolks in a stainless-steal saucepan. Whip yolk until thickened. Add cream to yolks and whip to combine.
- Heat on low, stirring constantly until bubbles form, then subside and sauce begins to cling to the back of a wooden spoon.
- Remove from heat and add gelatin mixture. Stir in melted chocolate and vanilla.
- Add all egg whites to mixing bowl with salt and cream of tartar. Whip until soft peaks form. Add sugar and continue to beat until stiff peaks form.
- Fold ½ the whipped egg whites to the chocolate mixture to combine. Then fold the remaining ½ of the egg whites.
- Turn mousse into individual glass dishes. Top with whipped cream if desired. Garnish with mint or raspberries.