Ingredients for Double Chocolate Mousse With A Touch Of Lemon
- Semisweet Chocolate
- Whipping Cream
- 1/4 cup granulated sugar
- Eggs
- Liqueur
- Mint Leaves
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How to Make Double Chocolate Mousse With A Touch Of Lemon
- Finely chop 2 ounces of the bittersweet chocolate. Set aside for garnish.
- In a chilled bowl, beat the heavy cream with 1/4 cup of granulated sugar using an electric mixer until stiff peaks form.
- Separate 3 large egg whites from 3 large egg yolks.
- In a separate bowl, whisk the egg yolks until light and pale in color.
- In another clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- Melt the remaining 4 ounces of bittersweet chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth.
- Gently whisk the whipped egg yolks into the melted chocolate until combined.
- Add the whipped cream and lemon liqueur (if using) to the chocolate mixture. Gently fold until just combined.
- Carefully fold in the whipped egg whites in three additions, being sure not to deflate the mixture.
- Divide the mousse evenly among 4-6 individual dessert bowls.
- Sprinkle with the reserved chopped chocolate.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Garnish with fresh mint or lemon balm leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
196g
Carbs
8g
