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CHOCOLATE MOUSSE::

WEEKEND EATS

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Local news, art, history & entertainment in the mid-Hudson Valley

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   This coming Sunday is Mother’s Day and this chocolate mousse is the perfect dessert to make for mom (or for yourself).  It is creamy, delicious and has a great depth of chocolately flavor.
    There are a lot of different techniques for making a mousse. Some use gelatin and others leave out the eggs.  But this is the recipe I have been enjoying since I learned it during a cooking class at the CIA.  If it’s good enough for the CIA, it’s good enough for mom.
     To jazz it up I like to serve it in martini glasses.  Also, feel free to add in a little of your favorite liqueur. I like to add some Framboise or Cointreau. Now that makes a happy mommy.

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Makes 10 servings.
    Beat the yolks with the sugar and vanilla until a mousse-like foam is achieved, 10 to 15 minutes.
    Stir in the melted chocolate. Set aside to cool while preparing the meringue.
    For the meringue, whip the egg whites to a thick foam and add the sugar gradually while still beating. Continue to whip after all the sugar is added until you have a soft, glossy peaks, about 5 minutes.
     Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. Fold in the whipped cream. Spoon or pipe the mousse mixture into serving dishes.

    Chill the mousse for at least three hours before serving. Garnish each serving with whipped cream.

5 large egg yolks
2 tablespoons sugar
1 teaspoon vanilla extract
8 ounces dark chocolate, melted and slightly cooled
4 large egg whites
1⁄4 cup sugar
3⁄4 cup heavy cream, whipped to soft peaks, plus more for garnish

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