Mousse au Chocolat
Chocolate Mousse is a simple, decadent dessert that, best of all, can be made in advance and stored in the fridge for up to three days before serving. Serve chocolate mousse on its own or with fresh fruit, nuts, whipped cream, and dried coconut.
Yield: 50 servings
Make one day in advance for a deeper flavor
½ Gallon of Meringue (as follows)
15 eggs whites at room temp
1 1/2 cup regular sugar (some chef shave noted that using powdered sugar make mousse watery)
Whip slow, medium, high speed getting to high as fast as possible until of typical meringue foaminess
½ gal Whipped cream (use heavy manufacturing cream and whip it with sugar – see Chantilly cream)
16 - 32 oz good quality semisweet chocolate
15 eggs at room temp
whipped cream (chantilly cream) at room temp (optional)
Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.
separate the egg yolks and whites into two large clean bowls.
Using a hand or stand mixer, whip the egg whites until stiff peaks form
Beat egg yolks, add brandy
Fold in meringue
Fold in melted chocolate
Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish. Do not top mousse until well chilled
Chill in freezer 1 hour then transfer to fridge until serving