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MOUSSE AU CHOCOLAT (Chocolate Mousse)

Antoine's Restaurant Cookbook by Jr. Roy F. Guste

Serves 6


2/3 cup dark semi-sweet chocolate chips
1/4 teaspoon salt
2 tablespoons water
4 eggs, separated
1 teaspoon vanilla extract
3/4 cup whipping cream
1 teaspoon sugar


Put the chocolate chips, salt and water together in a saucepan and place on a low heat until the chocolate is melted.

Remove from the heat and mix the egg yolks and vanilla extract into the chocolate.

Whip  up 1/2 cup of the whipping cream and fold this into the chocolate mixture.

Spoon into six cups and chill.

To serve, whip up the remaining 1/4 cup whipping cream with a teaspoon of sugar and top each mousse with a spoon of the sweetened whipped cream.

Antoine's Restaurant, New Orleans
 

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