After having been gone all week for work, I figured that Steve would probably prefer to stay home Friday night, so I planned a big meal to surprise him with. I went all out and made four courses. We started with shrimp cocktail and then had cream of mushroom soup. For the entree, I made fish in a sack, which is fish, green beans and roasted red peppers baked in parchment paper and it is absolutely delicious. Finally for dessert, I made chocolate mousse, which was amazing and went very well with the chocolate truffles Steve brought home (he’d been in Switzerland so he HAD to bring home chocolate).
This recipe is not difficult to make, but you do need to make sure that it has at least an hour to set up in the refrigerator before you serve it. You could definitely make this a day in advance if you wanted to. I garnished it with a few chocolate chips, but you could garnish it with a few raspberries and/or some whipped cream.
- 1 1/2 cups heavy cream
- pinch of salt
- 7 oz semi-sweet chocolate chips
- 6 tbsp sugar, divided
- 4 eggs, separated
Combine the cream, chocolate and salt in a double boiler over a couple inches of simmering water. If you don’t have a double boiler, a mixing bowl placed over a pot of water will work just fine. Stir constantly until chocolate has completely melted.
Allow chocolate mixture to cool slightly. Meanwhile, separate eggs.
Beat egg yolks and 3 tbsp of sugar together until creamy and light lemon yellow in color.
Once the chocolate has cooled off, slowly pour 1/3 of the mixture into the egg mixture in a slow steady stream, stirring constantly until well mixed.
Pour the chocolate/egg mixture into the rest of the chocolate, mixing well. Cool completely.
Meanwhile, beat the egg whites and the remaining 3 tbsp of sugar in a separate bowl until soft peaks form. Gently fold the egg whites into the chocolate mixture until just combined.
Spoon mixture into serving glasses and refrigerate for at least 1 hour before serving.
Garnish as desired and serve.
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