This recipe for chocolate mousse is one that my mother always made for Christmas and Easter when family came to visit. It disappeared very quickly and rarely were there any leftovers for the next day, or even later in the evening. Now I make it for the same special occasions. My sons love it so much, they also ask for it instead of birthday cake!
You will need a spring-form pan like the this one.
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter or margarine (soft)
1/4 cup white sugar
Filling:
6 oz. semi-sweet chocolate
1/3 cup water
1/2 cup white sugar
2 eggs separated
1 tsp vanilla
2 cups whipping cream
Method:
Preheat oven to 375°F
1. Combine first 3 ingredients and press firmly into the spring-form pan going approximately 1.5 inches up the sides.
2. Bake at 375°F for 10 minutes or until lightly browned around the edges. Cool on a wire rack.
3. Place chocolate and water in a small sauce pan. Heat on low stirring constantly until the chocolate is melted.
4. Add 1/4 c sugar and egg yolks. Stir until sugar dissolves.
5. Remove from heat and stir in vanilla
6. Cool to room temp.
Note: since I am usually making this in winter, I will sit it outside to cool faster. Just make sure no critters can get at it!
7. Beat egg whites until foamy and gradually add remaining sugar. Beat until stiff (when you lift the beaters, the peak should not fall over)
8. Beat 1 1/3 cups of whipping cream until stiff.
9. Fold the chocolate mixture into the whipped cream. Do not beat!
10. Fold in the beaten egg whites, also gently
11. Pour the mixture into the centre of the cooled crust. Spread outward gently with a spatula. You don't want the sides of the crust to cave in.
Note: If you like you can make a design on the top like this. Or something more fancy.
12. Cover pan with plastic wrap. I put an elastic around the outside to hold it in place since the plastic wrap won't stick to the metal once it is cold.
13. Freeze for at least 6 hours or overnight.
When ready to eat, let the mousse thaw at room temperature for about half an hour. Gently release the spring on side the pan and carefully lift it off.
Cut with a large knife. Sometimes it is easier if the knife is a little warm, especially if the mousse is still quite hard.
Beat the remaining whipping cream to enjoy on top of the mousse.
If you like, drizzle some chocolate or caramel sauce on top.
Enjoy!!
