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Hedden Family Recipes

Chocolate mousse

Adapted from the recipe of Henri-Paul Pellaprat:

Pellaprat, Henri-Paul. 1966. Modern French Culinary Art, p. 877. Cleveland and New York: The World Publishing Company. ISBN-13: 978-1199239280

Ingredients:

• 6 oz. semi-sweet chocolate
• ¼ tsp. salt
• 2 Tbsp. water
• 4 large eggs, separated
• 2 tsp. vanilla extract
• ¾ cup heavy cream
• 1½ tsp. sugar

Directions:

1. Set up double boiler and put chocolate, salt, and water in it. Heat until chocolate is melted.
2. Separate eggs.
3. Beat yolks until light and lemon colored, then gradually beat in melted chocolate.
4. Stir vanilla extract into mixture of beaten yolks and melted chocolate.
5. Whip ½ cup of the cream and fold it into mixture.
6. Spoon mousse into large serving dish or individual small serving cups and chill until ready to serve: it is best if firm.
7. Add a little more vanilla extract and confectioner's sugar to the rest of the cream and whip it to make whip cream for use as a topping.