Chocolate mousse is on my 7-year-old's most-requested list, and last week I upped the ante by making it in a wedding-china teacup. (The cup's debut! And I was married in 1997!) I used the Nestle Chocolat Noir bar that my friend brought back from Paris for me, but you can use any standard 8-ounce bar between 50 and 60 percent cacao content. I'm thinking a tray of them might work for the tea-party-themed birthday next year. See the jump for recipe.
Chocolate Mousse in a Teacup
6 eggs, separated into two bowls
Pinch of salt
Whipped cream (optional)
Melt the chocolate in a double boiler or a metal mixing-bowl set over a pot of simmering water. Set aside and cool about 5 minutes.
Meanwhile, whip the egg whites with salt until the peaks stand straight.
Whisk egg yolks. Whisk melted chocolate into the egg yolks.
Using a rubber spatula, gently fold egg whites into the chocolate mixture until incorporated but not overworked.
Spoon the mousse into teacups and chill for at least 3 hours in the refrigerator, covered. Serve with whipped cream.
Post A Comment
Comments