chocolate mousse sponge

Directions

1. 1

   Chocolate Mousse Sponge Posted by warden2three at recipegoldmine.com April 29, 2001 This serves so many because it so rich you shouldn’t eat

2. 2

   8 ounces best-quality semisweet chocolate (such as Callebaut or Valrhona) 8 large eggs 1/4 cup confectioners’ sugar plus 2 tablespoons for d

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   Lightly coat sides of an 8 1/2-inch springform pan with nonstick vegetable spray (or rub with vegetable oil) and line bottom with wax paper

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   Melt chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water, stirring until smooth

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   Remove from heat and keep chocolate warm over the water

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   Separate egg whites from yolks while eggs are cold from the refrigerator

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   Then allow them to come to room temperature

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   Whisk yolks until thick and pale yellow, about 2 minutes with a standing mixer or 4 minutes with a hand held