28 August 2007

White and Dark Chocolate Mousse

Chocolate mousse (at least the version made with eggs, and not with whipped cream) is another one of those secret recipes that can help you get rid of all your egg whites. The thing is, it only has 4 ingredients, so you had better find the best, smoothest-tasting, most exquisite, luxuriousUGHDHSJDHJND sorry... Donald Trump had been taking over the writing for a while. Anyway, BEST chocolate you can find. As in fall-out-of-your-seat. And I again hadn't taken into account that white chocolate is excessively sweet on its own, so naturally its sugary vanillaness (somehow Nigella Lawson has popped in as well) would be amplified when it stands basically alone. Result: a too-sweet invention. Sorry, Pierre Hermé, I won't mess with your mousse. It's bitter all the way from now on. (Recipe follows)
White and Dark Chocolate Mousse
Melt 6 oz (170g) chocolate (ideally bittersweet, NOT WHITE, HAHAHA) in the microwave, then cool until it is only warm to the touch. Meanwhile, boil the milk in the microwave and pour it over the warm chocolate and whisk together gently. Add 1 egg yolk and gently whisk it in. In a separate bowl, beat 4 large egg whites until they hold soft peaks, add 2 tablespoons sugar, then continue beating on high until stiff and glossy. Take 1/3 of the eggs and beat it into the chocolate. Dump the chocolate into the rest of the whites and fold it in gently with a rubber spatula. Refrigerate at least 1 hour.

Make sure your eggs are pasteurized, well-inspected, or you don't feed this to pregnant women, children, and the elderly.

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