Chocolate Mousse Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Mousse

From Dorothy McNett's Recipe Book at Make this with or without the wafer crust. Without the crust, simply pile into stemmed glasses instead of the crust. No matter, this is always a big hit!

1 package chocolate wafer cookies
1/3 cup butter, melted

1 pound semi sweet dark chocolate
1/2 cup heavy whipping cream
1/2 cup half and half
2 eggs
2 egg yolks
1-1/2 cups cream, whipped

1/2 cup dark or white chocolate
assorted washed and patted dry camellia or lemon leaves

Whirl the chocolate wafers in food processor to make crumbs. Add the butter and whirl. Press into bottom and up sides of a 6-8 cup glass or ceramic dish or mold. Microwave 3 minutes on High. Set aside.

Combine chocolate and 1/2 cup whipping cream. Microwave on High 1 minute. Stir to melt chocolate. In a batter bowl microwave the half and half on high 1 minute. In another bowl whisk the eggs and egg yolks very well. Blend a little of the warm half and half into the eggs and then gradually whisk in the remaining half and half. Strain through a sieve, if desired. Microwave mixture on half power 1 minute. Whisk very well. Carefully blend into the chocolate mixture. Cool 30 to 40 minutes. Whip cream. Gently fold chocolate mixture into whipped cream. Pile into prepared shell. Chill several hours or overnight.

Microwave chocolate in glass measuring cup on High 1 minute, or until melted. Paint chocolate onto leaves. Allow to set. Gently peel each leaf off and arrange chocolate leaves on top of the dessert.

Recipe created 1995-01-01.

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