Wednesday, October 8, 2008

Chocolate Mousse

Chalk it up to being too tired, overworked, trying to accomplish something when the kids are bothering me, oh just chalk it up to being careless. Here's the chocolate mousse recipe that I was excited about posting from a Betty Crocker recipe I found. The only problem is that I misread the recipe and used egg whites instead of egg yolks! Oopsie! I'll definitely have to try this recipe again when I'm more level-headed. I should have known something was wrong when my egg whites weren't turning lemon colored in the very first step. That's probably why it was a little lumpy before I put the chocolate in too. Hmmm...this is gonna have to be a redo! Enjoy the recipe anyways. This is what it should have looked like:

At least mine still tasted alright! It just wasn't as good as it should have been.

Chocolate Mousse

Prep Time:10 min
Start to Finish:2 hr 20 min
Makes:8 servings

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream


Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. (Yeah they're still white!)

Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot.

Gradually stir at least half of the hot whipping cream into egg yolk mixture.

Stir back into hot cream in saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (This is where the lumpiness came into play.)

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

Fold chocolate mixture into whipped cream.

Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Next time it'll be better...

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 19 g); Cholesterol 190 mg; Sodium 30 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

No comments: