The best chocolate mousse in the world
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From my beloved but gone Maisonette
Dark Chocolate Mousse A Maisonette Recipe
Approximately 10 servings
Ingredients
1 lb. Semi Sweet Chocolate
1 lb. Karo Syrup
5 oz. Egg Whites
5 oz. Granulated Sugar
1 qt. Heavy Whipping Cream
1 tsp. VanillaPreparation
Melt the chocolate slowly and add the syrup, mix until smooth. Beat the egg whites and add half the sugar. Beat until very stiff (peak). Fold gently into the chocolate mixture. Beat whipping cream, half the sugar, and vanilla until very stiff. Fold into the chocolate mixture.
Delicious Results!
Nat’s Notes:
This is best served when fully set, so make it a day ahead of time. If you’ve been patient whipping the eggs and cream this should hold up well for 4 to 5 days. Now close your eyes and imagine that someone rolls it out tableside on a custom made walnut cart, chilled in a bath of ice, and serves it with a silver spoon!
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