RCP: Chocolate Meringue Mousse

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RCP: Chocolate Meringue Mousse

Postby Robert J. » Wed Jul 09, 2014 8:28 pm

Something I picked up from Roland Mesnier a number of years back.

Nice and light for summer, fall, winter, and spring.

7 oz. Bittersweet Chocolate
8 Egg Whites (must be at room temperature so they don't cause the chocolate to seize)
3/4 cup Sugar

Melt the chocolate in a double boiler and set aside.
In a standing mixer whip the egg whites to soft peaks. Begin adding the sugar gradually while continuing to whip the egg whites to stiff peaks.
Fold the beaten egg whites into the melted chocolate, being careful to not deflate the egg whites too much.
Pipe or portion into individual dishes. Serve immediately or refrigerate up to 8 hours. A dollop of whipped cream and a shaving of chocolate for garnish won't hurt, either.
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Re: RCP: Chocolate Meringue Mousse

Postby Mike Filigenzi » Wed Jul 09, 2014 11:15 pm

Hey Robert!! Great to see you poking your head back into the kitchen here!

And that mousse sounds delicious.

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
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Re: RCP: Chocolate Meringue Mousse

Postby Robert J. » Sun Jul 13, 2014 12:13 pm

Hey there Mike. It's been a while, huh? Good to hear from you.
I hope you try the mousse. It's super easy and super tasty.
rwj
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