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Robert J.

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RCP: Chocolate Meringue Mousse

by 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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Mike Filigenzi

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Re: RCP: Chocolate Meringue Mousse

by 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.
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Robert J.

Rank

Cowboy

Posts

2926

Joined

Thu Nov 23, 2006 2:36 pm

Location

Coming to a store near you.

Re: RCP: Chocolate Meringue Mousse

by 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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