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| Chocolate mousse is almost a synonym for French dessert. Unfortunately, one often finds poor |
| imitations of the real thing in France and elsewhere. The styles range from gooey to firm. This |
| version falls into the latter group. If you like, garnish it with chocolate shavings. |
| 1/4 lb. bittersweet chocolate, chopped into very small pieces |
| 3 Tbs. unsalted butter, cut into small pieces |
| 2 Tbs. confectioners’ sugar |
| Place the chocolate in a heatproof bowl. Set over but not touching barely simmering water in a |
| saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue |
| to stir until the butter melts and is incorporated, 30 to 60 seconds. |
| Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly |
| whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from |
| over the saucepan and let cool to lukewarm. |
| Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites |
| until they form stiff peaks, then beat in the confectioners’ sugar. Using a rubber spatula, gently |
| fold the egg whites into the chocolate, being careful not to deflate the whites. |
| Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at |
| least 6 hours or for up to 24 hours. Serve well chilled. Serves 4. |
| Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan |
| info@barringtonsoftware.com |
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Software Incorporated