Ingredients
-
4
-
3/4
-
1/2
-
8
-
1/4
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Neoclassic Chocolate Mousse, Sinfully rich, a first-class dessert appropriate for special occasions Especially impressive served in champagne flutes with a few fresh berries on top This can also be used as a filling, spread or piped into another dessert recipe From Passover Desserts by Penny W Eisenberg (Pareve), Excellent! this is very easy to make and used easily available ingredients so would be an excellent favourite standby dessert for unexpected guests Please see my rating system: 4 wonderful stars for a delicious chocolate dessert kick that pleased everyone here who tried it Thanks!
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Steps
|
1
Done
|
Heat 2 Inches of Water in the Bottom of a Double Boiler Over Medium-High Heat. |
|
2
Done
|
in a Metal Mixer Bowl (preferably With a Handle), or in the Top of the Double Boiler, Whisk the Eggs. Gradually Whisk in the Sugar and Water. |
|
3
Done
|
With a Portable Electric Beater, Beat the Eggs Over the Boiling Water on Medium Speed For 3 Minutes. |
|
4
Done
|
Increase the Speed to High and Beat For 4 More Minutes. the Eggs Should Be Very Thick and Pale. Make Sure to Keep the Beater Moving Around the Whole Bowl to Ensure That the Eggs Do not Overcook. |
|
5
Done
|
Remove from the Heat. Continue to Beat on High Speed Until the Eggs Cool, About 6 Minutes. |
|
6
Done
|
Return the Bottom of the Double Boiler to a Low Heat. the Water Should Be Hot but not Simmering. |
|
7
Done
|
Put the Chocolate and Water in Another Mixer Bowl, or in the Top of the Double Boiler (clean), and Place Over the Hot Water. |
|
8
Done
|
Allow the Chocolate to Soften and Then Stir With a Whisk Until the Chocolate and Liquid Are Smooth. |
|
9
Done
|
Remove from the Heat and Whisk or Beat in the Softened Margarine, 1 Tablespoon at a Time. |
|
10
Done
|
on Low, Beat the Chocolate Into the Eggs. |
|
11
Done
|
Spoon Into Cups or a Container and Refrigerate. |
|
12
Done
|
to Use as a Filling, Beat the Cold Mousse Until It Darkens and Becomes Less Spongy. Spread or Pipe Onto Dessert. |
|
13
Done
|
Out of Cup, the Mousse Will Be Best If Eaten Within 3 Days. Stirred Down and Used as a Filling, It Can Keep Up to 1 Week. |
|
14
Done
|
the Stirred Down Version Can Be Frozen For Up to 3 Months. Defrost in the Microwave on the Lowest Setting. Heat in 10-Second Bursts, Stirring in Between. |
