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Ingredientes
- 1 c. unsalted butter, room temperature
- 1/3 c. sugar
- 4 x egg yolk
- 1 2/3 c. all purpose flour
- 1/3 c. cocoa pwdr
- 1 tsp salt Chocolate Mousse
- 8 ounce bittersweet or possibly semisweet chocolate, minced
- 5 Tbsp. water
- 2 Tbsp. unsalted butter, room temperature
- 1 Tbsp. lowfat sour cream, room temperature
- 5 x egg, separated
- 1 dsh salt
- 1 Tbsp. sugar
Direcciones
- Cream butter and sugar together. Stir in egg yolks, adding one at a time.
- Sift together flour, cocoa and salt and add in to butter. Mix till dough just comes together. Shape into a disc and refrigeratetill ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
- Preheat oven to 350 F.On a lightly floured surface, roll out dough to just over 1/4-inch thick. Cut dough using cutters of your choice. Lift cookies gently onto a parchment-lined baking sheet carefully (they're fragile) and bake for 12-15 min. Allow to cold.
- Chocolate Mousse:Heat chocolate with water, directly on low heat, stirring till smooth and shiny. Remove from heat and stir in butter and lowfat sour cream till melted.
- Stir in egg yolks, one at a time, mixing gently and slowly.
- Whip whites with salt to soft peaks, adding sugar once whites become foamy. Fold into chocolate mix in thirds.
- Pour into a serving dish.
- To Assemble:Refrigeratemousse for at least 3 hrs before serving.
- Using a large spoon, scrape across the surface of the mousse to create an egg-shaped quenelle and plate with cookies. Place the mousse on the side or possibly stack them between cookies.
