Saturday, February 13, 2010

DESSERT: Chocolate Mousse-Pudding (Salmonella safe)

Serving Size: 4-6

  • 8 eggs
  • 1 tbsp sugar
  • 8 oz bittersweet chocolate (try the Trader Joe's 1 lb bar of dark chocolate)
  • 1 cup extra strong hot coffee (3 tsp of coffee per cup)
  • Orange peels or berries to garnish
  • Separate the egg yolks from the egg whites
  • Beat the egg yolks
  • Break up chocolate and place it in a small oven-proof dish
  • Pour the coffee over the chocolate and put it in a hot oven to allow the chocolate to melt
  • Remove the chocolate from the oven and mix the chocolate and coffee until you have a smooth mixture
  • Whip the egg whites until they are foamy and hold soft peaks - add sugar half early on in your whipping process
  • Slowly add in the egg whites to the chocolate mixture
  • Stick the mousse back in the oven for 30 minutes @250 - this is a new step in the traditional mousse process to prevent salmonella
  • Take out of the oven and allow to cool in the refrigerator for at least a few hours in your bake-ware or in individual serving dishes

    1 comment:

    1. This can easily become very bitter is you use a very dark chocolate(70%+) - for sweeter tooths, try using a semi-sweet chocolate or top with a bit of low-fat whipped cream