Recipe - Devine Valentine Chocolate Mousse

600 g Dark unsweetened chocolate
500 ml 35% cream
100 g Unsalted butter; softened
240 g Egg yolks
400 ml Egg whites
160 g Granulated sugar

1. Allow the butter to soften at room temperature. 2. In a pan, slowly
bring the cream to a near boil. 3. Cut the chocolate into small pieces and
place them in the hot cream. 4. Stir the mixture well until the chocolate
has disolved completely. 5. Allow this mixture to cool down. 6. Add the
soft butter to the chocolate mixture and stir well. 7. Then add the egg
yolks slowly, and again mix well. 8. In a deep bowl, beat the egg whites on
high speed for about 10 mins until fully risen. 9. Once they are fluffy,
add the sugar and beat again for a minute. 10. Remove a third of the egg
white quantity and gently FOLD it into the chocolate mixture with a
spatula. 11. Once that is well incorporated, add another third and fold in
the same way. 12. Place the remaining third in the mixture and do the same.
13. Spread the mixture evenly in a serving bowl, and place it in the
freezer for 2 hours or until firm. Check periodically to make sure the
mousse doesn't freeze.

Recipe by: http://www.ritzcarltonmontreal.com///recipe.html

Posted to recipeludigest Volume 01 Number 586 by RecipeLu
recipelu@geocities.com on Jan 23, 1998