By Brandi Barnett
What's Cookin'February 2007
By Lana Granfors
The month of February is for sweets and sweethearts…there’s still a chill in the air but now a shimmer in the eyes and a flutter in the heart. As the season of love sets in, celebrate romance with this heart-melting treat. A perfect finale to a fairytale dinner!
Set a romantic table for two… fresh flowers, your favorite romantic music playing softly and the room lit only by candles creates the perfect ambience. Then get cozy with your special one and enjoy this rich, decadent and luxurious chocolate mousse. Open that great bottle of Port you have been saving for that special occasion… dessert is served.
6 squares (1 oz each) semisweet chocolate, cut into pieces
3 eggs, separated
3 T unsalted butter, at room temperature
1 tsp. vanilla
1/2 tsp cream of tartar
1/4 cup plus 2 T sugar
1/2 cup heavy whipping cream, chilled
Heat chocolate and butter in heavy 2-quart saucepan, or double boiler, over low heat,
stirring occasionally, until melted and mixture is smooth; remove from heat and cool slightly.
With a whisk, beat the egg yolks into the chocolate mixture, 1 at a time, until smooth after each
addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tarter and beat until soft
peaks form. Gradually beat in 1/4 c sugar and continue beating until stiff peaks form. Stir about 1/4 of the meringue into chocolate mixture. Fold the chocolate mixture into remaining meringue and fold until just blended. Do not over mix.
In a chilled bowl, beat cream until it begins to thicken up. Add the vanilla and the remaining 2 T sugar. Continue beating until the cream forms soft peaks. Keep about 1/2 cup of whipped cream for garnish and fold the rest of the whipped cream into chocolate meringue. Spoon into 4 dessert dishes (I like to use pretty glasses). Chill for at least 2 hrs. but no longer than 48 hours. Garnish with whipped cream and chocolate shavings before serving.