Chocolate Mousse Loaf

1. 1

   Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.

2. 2

   In food processor, grate walnuts.

3. 3

   Spread 1 c over bottom & sides of prepared pan.

4. 4

   Combine chocolate, butter and cocoa in heavy 1-qt. saucepan and cook over low heat , stirring occasionally until chocolate and butter are melted. Remove from heat. Set pan in bowl of ice water to cool.

5. 5

   Transfer mixture to large bowl of electric mixer. Add sugar and beat at medium speed until well mixed. Beat in eggs one at a time. set aside.

6. 6

   beat egg whites and salt in another large bowl until whites are stiff and glossy. Stir 1/4 of egg whites into chocolate mixture until well blended, then gently fold in remaining whites.Turn into prepared pan. Cover with plastic wrap and refrigerate until well chilled.

7. 7

   Carefully separate mousse from pan using a thin, sharp knife or spatula.

8. 8

   Press the remaining walnuts into any bare spots.

9. 9

   Let the loaf set at room temperature for 1/2 hour before serving.

10. 10

    The mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.