SCHOCKOLADE MOUSSE (Chocolate Mousse)
Given to me by an investigator, Barbara, in Austria
Serves 5-15 people
200 g quality chocolate (measure using a scale) - I use semisweet chips
40 g butter (4 Tbsp)
1 Tbsp powdered sugar
4 eggs, separated (whites only)
160 mL whipping cream (pyrex wet measuring cups have mL measurements)
1 tsp vanilla sugar
-Wash hands. With clean hands, thoroughly clean a lg mixing bowl and beaters. Dry thoroughly. In clean bowl, beat egg whites till stiff. *If bowl or beaters or hands are not free from ALL traces of oil or other substances (like egg yolk or shell), egg whites will not become stiff.* In a med-size mixing bowl, beat cream till thick (semi-stiff peaks). Melt chocolate slowly in a double boiler, stirring occasionally. (Two pots - one small, one medium. Choc goes in sm pot; about an inch of water in med pot. Set sm pot in med pot and bring water to boil. Heat from water will slowly melt chocolate.) In sm mixing bowl, beat melted chocolate, butter, pwd sugar, and vanilla sugar. Add choc mix to bowl of cream and beat. Add choc/cream mix to egg whites and beat.
Serve and enjoy some chocolate heaven.
RED VELVET BREAD PUDDING
-I made this for a baby shower once and put it in cupcake holders. Cute and different.