Chocolate Mousse - Master Chefs
1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, -- melted, ...
Ingredients
- 1/2c sugar
- 1/2c water
- 4egg whites, room temp.
- 1/4ts cream of tartar
- 2c cream, whipping, whipped
- 4ozchocolate, semi-sweet,
Directions
- 1
1/2 c Sugar 1/2 c Water 4 Egg whites, room temp
- 2
1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, -- melted, cooled to
- 3
Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer
- 4
Meanwhile, beat egg whites and cream of tartar until soft peaks form
- 5
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso
- 6
Cover and refrigerate for 1 hour
- 7
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angele