MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Chocolate Mousse

Chocolate Mousse

7 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.

Ingredients

Serves 4

  • 4 ounces semisweet chocolate
  • 4 tablespoons unsalted butter
  • 4 large eggs, separated
  • Pinch of cream tartar
  • 1/2 cup heavy cream

Directions

  1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
  2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
  3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.
From Martha Stewart Living, December/January 1993/1994

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Chocolate-Macadamia Semifreddo
  • Tiramisu
  • Chocolate Mousse Cake
  • Eggnog Mousse
  • Eggnog
  • Jean Webster's French Silk Pie
  • Honey Zabaglione
  • Green Tea Souffles
  • Bruleed Meringue
  • Chocolate-Macadamia Semifreddo
  • Tiramisu
  • Chocolate Mousse Cake
  • Eggnog Mousse
  • Eggnog
  • Jean Webster's French Silk Pie
  • Honey Zabaglione
  • Green Tea Souffles
  • Bruleed Meringue

 

Today on MarthaStewart.com