Here's the scoop on the Relief Society Recipe Group last night. A fun time was had by all. Hope to see y'all at the next one.
This is the Chocolate Mousse recipe she shared:
6 (4-ounce) bars semi-sweet chocolate.
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
whipped cream, for topping
shaved chocolate, for garnish
berries, for garnish
Directions:
Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form stiff peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or chocolate cup. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Tips Missy shared...
To make darling edible chocolate bowls dip the bottom of a blown up small water balloon into warm (NOT HOT or the balloon will pop). Get a nice layer of chocolate on it. Set it on a tray and put in the fridge (if you're in a rush) or let harden for a few hours on the counter. Pop the balloon once the chocolate is hard and take balloon out. Really easy and really cute!~
Diagonally slice strawberries into little slivers. Only cut 2/3 the way up so it all stays connected at the top. This makes a great topper on the chocolate mousse.
Fill a ziplock bag with the mousse. Cut a small hole in the corner and pipe the mousse into the cups.
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