From the Kitchen of Esther Robbins

Submitted by Susie Namerow

Esther’s Chocolate Mousse

 

 

9” Spring form pan

12 oz. pkg. Semi-sweet Chocolate Chips OR 11.5 oz. Bittersweet Ghiradelli Chocolate Pieces

6 eggs, separated (at room temperature)

1/2 tsp. cream of tartar (optional)

2 cups Heavy Cream

2 TB. Sugar

 

1 pkg Chocolate Wafers, processed to crumbs and mixed with ½ cup melted butter  or see OPTION:  line with cake Lady Fingers

 

Melt chocolate and set aside.  Whip cream and set aside.  Whip egg whites with 1/2 tsp. Cream of Tartar (if you have it); gradually adding sugar and whip until stiff peaks form; then set aside. (*Be sure to beat until stiff peaks form.)   Mix egg yolks with chocolate.  Beat in quarter of egg white mixture.  Fold in remaining egg white mixture.  Fold in whipped cream.

 

Crust:  lightly grease a 9” springform pan with butter; then line the pan with Lady Fingers or chocolate wafer/butter crumbs by pressing crumb mixture on bottom of pan and approximately quarter way up sides of pan.

 

Pour chocolate mixture into crust-lined pan.  Refrigerate overnight.  Decorate with chocolate curls or shavings if desired.  Remove sides of springform before serving.

 

Option:  may purchase cake Lady Fingers and line sides and bottom rather than making the chocolate crust.

For 10” pan use 15 oz. chips; 8 eggs; 2-1/2 cups heavy cream; 3TB sugar

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