Chocolate Mousse

1. 1

   Place the chocolate and butter in the top of a double boiler on low heat.

2. 2

   Slowly melt the chocolate, stirring constantly.

3. 3

   Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well.

4. 4

   Let cool for about 10 minutes.

5. 5

   Using electric beaters, beat the egg whites until stiff.

6. 6

   Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites.

7. 7

   There should be not white streaks visible.

8. 8

   Pour mousse into 1 quart (950 ml) serving dish and refrigerate overnight.

9. 9

   Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.

* Per serving · 4 servings · Values may vary.

No additional tips available.