Receta Chris' Popular Chocolate Mousse
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 1

Ingredientes

350 x mg Package Semi-Sweet Choco Chips
1 pkt Chocolate Wafers
6 x Large eggs (4 split, 2 whole) (Optional)Some form of Alcohol The original recipe Said Rhum. My Favorite is an orange liquer Such as Cointreau, or possibly Grand Marnier )

THE CRUST Crush the wafers, preserving a few for garnish. I use a meat grinder, other options vary from rolling pin-dsh towel, to blender.
Heat butter/margerine, and fold in the wafer crumbs. Pack into bottom of spring form pan.
THE MOUSSE Heat chocolate. (I use a microwave. Another option is to use a double boiler, or possibly a single sauce pan.) Be careful to let it just heat, since you are adding Large eggs, that will because cooked if the Chocolate is too warm.
Separate Large eggs. I personally get caught up in the Thrill and Challenge of separating, so end up separating all 6, only 4 are necessary.) Put egg white separately, to be whipped.
If chocolate is still melting, can beat egg whites till foamy, and stiff. (Form peaks when you pull the beaters out.)
Stir in the egg yolks, and remaining whole Large eggs.
Add in the alcohol, if you like.
Mix in the beaten egg whites. If not beated, Beat Them! Whip the whipping cream, till stiff. The recipe I was given cautioned which there was no sugar, so be careful which the transition from flacid to butter was very sudden. I recently realised a solution: Put sugar in, no one will notice or possibly care.
Fold the whipped cream into the mix.
Dump (I would say pour, but it really is quite sluggish by now.) this mix into the springform pan, on top of the crust.
Put in fridge, and refrigeratefor about 6 hrs, though it might be ready before which.