Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great.
Thank you!
This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!!
I can't really rate the recipe because I haven't made it yet but I was reading some of the comments and I have some advice. Add a tablespoon or so of corn syrup to the melted chocolate to solve the clumping issue. The molecular structure of the glucose in the corn syrup helps to prevent crystallization. It is very often added to frostings puddings and jelly for this reason.
Incredible! Make sure everything except the cream is at room temp before starting or the chocolate will not cooperate. If you don't have the alcohol try some vanilla or strong black coffee. I've used dark semi-sweet and milk chocolates and all were successful.
This is mousse as mousse should be with beaten egg whites. I would have preferred this with semi-sweet chocolate but that's a minor criticism and no fault of the recipe. It turned out perfectly without the cream of tartar some reviewers say is a must tho' adding it won't hurt anything. I didn't use the optional kirschwasser but added vanilla instead which actually heightens chocolate flavor. I do have a favorite chocolate mousse recipe however where butter is melted along with the chocolate and I prefer the added richness the butter lends. Still this is a fine recipe. I piped it into chocolate shells and plated it with "Raspberry Sauce " also from this site. It was a dessert I'd be proud and confident to serve to anyone.
This is a great recipe as long as you make it right. If the cream and eggs aren't whipped exactly how it specifies weird things may happen.
Here's some suggestions from a Kitchen Witch who knows how foods work. The recommendation of Cream of Tartar in the eggwhites is right on. The thing with the melted chocolate is that is your get one tiny drop of water in melted chocolate it will clump up (called freezing up) and there isn't a thing you can do about it. Well you can let the chocolate cool and chop it up for cookies but it isn't even real good for that since it crumbles. If your chololate clumps up throw it our and start over. Trust me I have tried everything else.
This is extremely good. Same problem as everyone else though the chocolate clumped while it cooled down. Still extremely delicious. Even so I probably won't make it again I'll look for a recipe without raw egg and something made with cocoa powder rather than chocolate.
While the taste was good i left the mousse overnight and it seperated making it disgusting to eat with the egg whites pooling at the bottem. also it took both a lot of time and it had those chunks everyone is referring too.
