Friday, January 1, 2010
Here is a classic chocolate mousse that is sure to impress guests. It's perfectly rich and chocolaty...a decadent dessert. This recipe is pretty simple but be sure to follow the directions carefully to insure best results. I made these for my husband and I to enjoy last night, while we waited for the ball to drop and the new year to start.
The mousse in a champagne glass.
We decided to go out to a "fancy" dinner to celebrate the New Year last night. However, we came up with the idea very last minute and almost every restaurant we called was booked already. We did manage to get an early table at Ruth's Chris steakhouse though, which worked out well. It was "fancy" but still appropriate for us to bring the kids. I think they both enjoyed getting dressed up (my son liked it b/c he got to look like daddy) and both ate very well. We split a petite fillet, grilled shrimp, broccoli gratin and a very rich chocolate dessert with them.
All dressed up and somewhere to go.
I will be back on Monday with some healthy meal ideas, till then HAPPY NEW YEAR!
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter, divided
3 egg yolks
2 tablespoons sugar
1 1/2 cups whipping cream
Begin by chilling the a bowl and whisk beaters in the freezer. Then in a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. Make the whip cream in the meantime by adding the whipping cream and 1 Tbsp. of sugar to the chilled bowl. Stir till stiff peaks appear. Reserve 3/4 cups of whipped cream to garnish on top.
Then, in a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Garnish with additional whipped cream and chocolate shavings.
Source: Adapted from Allrecipes.com