Whether you're getting a refund or not - today's a great day to enjoy something sweet!
Chocolate Mousse
When
making mousse from scratch, there are two important tips for a successful
outcome:
Make
sure to thoroughly clean the mixing bowl and beaters before beating the egg
whites.
Room
temperature egg whites beat better than cold ones.
Serves
12
Prep
time: 15 minutes
Cooking
time: 20-25 minutes
Cooking
spray
8
ounces semi-sweet chocolate chips or chunks
8
large eggs
1
teaspoon vanilla extract
1/4
cup plus 2 tablespoons confectioners’ sugar, divided
Preheat
the oven to 350ºF. Coat an 8 1/2-inch
springform pan with cooking spray and line the bottom with parchment or wax
paper. Set aside.
Melt
the chocolate in the microwave, double boiler or bowl over a saucepan of
simmering water.
Meanwhile,
separate the yolks from the whites and transfer the yolks to a mixing
bowl. Beat the yolks until thick and
pale. Gradually beat in the chocolate
until blended. Fold in the vanilla.
Beat
the whites with 1/4 cup of the sugar until soft peaks form. Fold one quarter of the whites into the
chocolate mixture and then fold in the remaining whites. Pour the mixture into the prepared pan and
bake for 20 to 25 minutes, until almost set but still slightly jiggly in the
center. Cool the mousse in the pan
before cooling completely (still in the pan) in the refrigerator. Dust with the remaining 2 tablespoons of
sugar before serving.
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