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the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Chocolate Mousse

12 oz. bittersweet or semi-sweet chocolate
10 T unsalted butter
8 egg yolks in a small bowl
8 egg whites in a large bowl, at room temperature
3 T cognac
1 c. heavy cream
1 T powdered sugar

Place the chocolate and butter in the top of a double boiler on low heat. Slowly melt the chocolate, stirring constantly. Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well. Let cool for about 10 minutes.

Using electric beaters, beat the egg whites until stiff. Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites. There should be not white streaks visible. Pour mousse into 1 quart serving dish and refrigerate overnight. Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.

 

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This page modified January 2007

 
 

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