How Do You Make French Chocolate Mousse?
Once only a specialty of French restaurants, chocolate mousse entered into American and English cuisine in the 1960s. Now you can learn to make this sensational dessert! The decadent ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain the fluffiness. While not always easy to master this heavenly dessert is a worthwhile endeavor for any cook. This friendly How To will make you a gourmet in no time! MELT CHOCOLATE: Place the chocolate and butter in a heat proof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. DO NOT ALLOW TO BOIL COOL: Remove from heat and set aside to cool for about 3 minutes. ADD YOLKS: Use only cold eggs! Without adding any extra heat add the egg yolks to the chocolate, 1 by 1, beating briskly with a whisk until incorporated. Set aside for
