The Leading Deacon- Summer April Leading Deacon | Page 15

THIS RECIPE IS BROUGHT TO YOU BY TIM
WILKINSON
ASSOCIATE DEAN, STUDENT ENGAGEMENT
Chocolate
Mousse
Ingredients
5 1/4 ounces bittersweet chocolate, coarsely
chopped
14 ounces cold heavy cream
3 large egg whites
1 -ounce sugar
Sweetened whipped cream
Shaved bittersweet chocolate
Directions
Place chocolate in a large bowl set over a double
boiler at a low simmer. Stir chocolate until
melted. Turn off the heat and let stand.
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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 bowl 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. Top with more
whipped cream and shaved chocolate.Place chocolate
in a large bowl set over a double boiler at a low
simmer. Stir chocolate until melted. Turn off the heat
and let stand.
Bon Appetit!