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Frozen Chocolate Mousse made with Meringue Recipe | |
French Dessert | |
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Ingredients:
1 1/2 tablespoons powdered instant coffee 7 egg whites 1/2 cup granulated sugar Pinch of salt 7 ounces German's sweet chocolate, broken into small pieces 4 egg yolks 1/2 teaspoon vanilla extract 5 tablespoons confectioners' sugar
Directions:
Put the coffee and 1V2 tablespoons of boiling water in the top of a double boiler or a saucepan set in simmering water. Stir to dissolve the coffee, add the chocolate, and continue to stir over heat until the chocolate is melted and smooth. Set aside.Beat the egg yolks with the granulated sugar until they are a pale creamy yellow. Put the pan of chocolate back over the water, add the egg yolk and sugar mixture, and stir until the mixture barely reaches a boil. Remove from the heat. Beat the egg whites with the pinch of salt until they are white and frothy; add the vanilla extract and the confectioners' sugar, and continue to beat until the meringue is firm and very white. Lightly fold the meringue into the tepid chocolate mixture (rewarm it if it is cold). Put into the freezer to set. Serves 6.
Creme au chocolat meringuee
This can be served, after only 1 or 2 hours in the freezer, but it is at its best when made several hours or a day in advance.
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