Cashew Nut and Chocolate Mousse (Mousse De Castanhas De Caju E C

1. 1

   Break the chocolate into small pieces and put into the top of a double boiler set over boiling water.

2. 2

   Pour in 3 tablespoons water and the sugar and stir until the chocolate has melted and the sugar dissolved.

3. 3

   Remove from the heat and beat in the egg yolks one by one.

4. 4

   Stir in the nuts.

5. 5

   Beat the cream until it stands in peaks and fold into the chocolate mixture.

6. 6

   Beat the whites until they stand in firm peaks and fold into the mixture, gently but thoroughly.

7. 7

   Pour into a serving dish and refrigerate overnight or until set.

8. 8

   Serve, if liked, with whipped cream.

* Per serving · 4 servings · Values may vary.

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