No Reviews
You must be logged in to post a review.
Black Forrest Mousse
x
Print Options
Description
Far and away the the richest mousse ever. Guaranteed to impress.
Ingredients
- 1-½ cup Butter, Softened (This Is About 2 Cups And 2 Tablespoons)
- 2-¼ cups Sugar
- 2-¼ teaspoons Pure Almond Extract (do Not Use Imitation)
- 5 whole Eggs, Separated (Use Large Size)
- 1-½ Tablespoon Brandy (optional But Why Wouldn't You)
- 12 ounces, fluid Semi-Sweet Chocolate Chips
- 2 cups Heavy Cream
Preparation
Beat the butter till submissive or at least till creamy. Blend in sugar, almond extract, yolks, and brandy (you lush). Beat all several minutes.
Melt the chips and add to the butter mess.
Beat the egg whites till stiff. Fold into butter mixture with wire whip, excuse me, whisk.
Fold in heavy cream gently. The mess will be grainy at this point.
Pour into a glass bowl.
Give it the cold shoulder; put in the freezer for at least 6 hours.
Can be made waaaay in advance of any party or event. This stuff keeps like a dream in the freezer. My brother has been know to eat the batch all by himself one spoonful at a time over the course of 3 months. This stuff is very rich, but so worth the time.
Also if you get tired of the cherry flavor of the almond extract and brandy, substitute Grand Marnier for a chocolate orange taste or Peppermint Schnapps for minty freshness. It’s up to you, this recipe is very forgiving.
Related Recipes
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
Brown Butter Blondies
by Lindsay @ My Therapist Cooks in
Desserts
by Lindsay @ My Therapist Cooks in
Desserts
Super yummy and easy blondies made in one bowl with no...
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
Pumpkin Cupcakes
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
Prep: Cook:
Serves: 12 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
hattiemae on 2.3.2012
So, after 6 hours in the freezer, do you take out and thaw or do you eat frozen? Can you use this as a filling for a cake?