Recipe courtesy of Alexandra Leaf and Fred Leeman
Yield:
Serves 4 to 6
Level:
None

Ingredients

Directions

In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.

Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.

In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.

Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.

Cook's Note

100-gram (3.5 ounce) bars are standard weight for imported chocolate.

Categories:

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Balloon Bowls

Recipe courtesy of Food Network

Chocolate Truffles

Recipe courtesy of Ina Garten

Chocolate Spaetzle

Recipe courtesy of Johnny Iuzzini

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking