Chocolate Mousse Loaf Recipe

1. 1

   Generously butter bottom and sides of 1 qt loaf pan.

2. 2

   Line bottom with parchment or possibly foil; butter and sprinkle 1 c. walnuts over bottom and up sides of pan, press into place.

3. 3

   Combine chocolate, butter, cocoa in 1 qt pan and cook over low heat, stirring occasionally till chocolate and butter are melted.

4. 4

   Remove from heat.

5. 5

   Set pan in bowl of ice water to cold (don't let harden).

6. 6

   Transfer mix to large bowl.

7. 7

   Add in sugar and beat at medium speed till well mixed.

8. 8

   Beat in yolks - 1 at a time.

9. 9

   Set aside.

10. 10

    Beat whites and salt in another bowl till stiff and glossy.

11. 11

    Stir 1/4 of whites into chocolate till well-blended, then gently mix in remaining whites.

12. 12

    Turn into loaf pan.

13. 13

    Cover with plastic wrap.

14. 14

    Chill till well chilled.

15. 15

    Carefully separate mousse from pan with knife or possibly spatula.

16. 16

    Invert.

17. 17

    Press remaining nuts into mousse to cover bare spots.

18. 18

    May be made 1 month ahead, wrap airtight and FREEZE.

19. 19

    Thaw in refrigerator 24 hrs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.