from: Shawna Wilde- (4th Ward) Stake R.S. Secretary
Served at the Stake R.S. Leadership Meeting April 13, 2011
1 cup semisweet chocolate chips
1 oz. unsweetened chocolate, chopped
1 Tbsp. vanilla extract
12 Tbsp. unsalted butter, diced and at a cool room temperature
8 extra large eggs, separated, at room temperature
1/2 cup sugar plus 2 tablespoons, divided
Kosher salt
1/2 cup cold heavy cream
Sweetened whipped cream for decoration
- Melt chocolate chips and unsweetened chocolate in the microwave on full power for 1 minute, and then at 50% power for 2 minutes or until melted. Let it cool to room temperature (only takes a few minutes), and then beat in the butter.
- Meanwhile, place egg yolks and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed for about 5 minutes or until pale yellow. When you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
- Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 Tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- In the same bowl of the electric mixer fitted with the whisk attachment, beat the heavy cream and the remaining 1 Tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2 quart serving dish or individual serving dishes. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
Decorate with sweetened whipped cream and shaved chocolate just before serving.
