This recipe comes from Bobby Flay of the Food Network. Most reviews weren’t very favorable, they were expecting something a bit denser. I think they were harsh as he did go to culinary school. Here is one comment that sums up the rest: Not quite as dense in texture as I would have liked. Very light and fluffy. If you like light and fluffy, then this is the one for you. The one thing that bothers me is that the recipe lists one ounce of sugar. What is one ounce? A tablespoon, a 1/4 cup? These are dry ingredients, Bobby. Be more specific. And, how are you supposed to break down the chocolate to 5-1/4 ounces? I used chocolate bars….kind of hard to do break it down to 5-1/4 ounces
- 5¼ ounces bittersweet chocolate, coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1 -ounce sugar
- Sweetened whipped cream, for garnish, optional
- Shaved bittersweet chocolate, for garnish, optional
- Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
- Definition: A bain marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point.