Chocolate Mousse

One of my all time favorite desserts! A quintessentially French dessert that is easy to prepare ahead, is rich in flavor and extremely delicious! Use the darkest chocolate you can find for an intense chocolate flavor. Dark chocolate is rich in flavonoids, which are antioxidants that keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. Click here for more details. Chocolate mousse is always a crowd pleaser and if you're running out of ideas for your next dinner party, use this recipe.

Serves 8
recipe from Desserts

225g (8oz.) plain chocolate, chopped
2 tablespoons (30ml) orange liqueur or brandy
2 tablespoons unsalted butter, cut into small pieces
4 eggs, separated
90ml (6 tablespoons) whipping cream
1/4 teaspoon cream of tartar
3 tablespoons caster sugar

Place the chocolate and 4 tablespoons of water in a heavy saucepan. Melt over a low heat, stirring often until smooth. Remove the pan from the heat and whisk in the liqueur and butter. With an electric mixer, beat the egg yokes for 2-3 minutes until thick and creamy, then slowly beat into the melted chocolate until well blended. Set aside. Whip the cream until soft peaks form and stir a spoonful into the chocolate to lighten it. Fold in remaining cream.

In a clean, grease free bowl, using an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until they form soft peaks. Gradually sprinkle the sugar over the mixture and continue beating until the whites are stiff and glossy. Using a rubber spatula or large metal spoon, stir quarter of the egg whites into the chocolate mixture, then gently fold int the remaining whites, cutting down to the bottom, along the side and up to the top in a semicircular motion until just combined. Don't worry about a few white streaks. Gently spoon into an 8 cup dish or into 8 individual dishes. Chill for a t least 2 hours until set and chilled.

The Culinary Chase's Note: I used semi sweet chocolate chips as really good chocolate is hard to find here. I would normally use a chocolate that's at least 70% cocoa for the best taste.