Wednesday, March 22, 2006
What do you make when you have a few egg yolks and lots of heavy cream in the fridge? Chocolate Mousse!
I've been craving chocolate mousse all week and it just so happens that I had all of the ingredients available. The recipe I used was from the big Gourmet cookbook. This recipe takes a bit more work than the average chocolate mousse because it cooks the eggs (there are a lot of dirty dishes everywhere when you're done).
My husband was thrilled to come home from work to a big bowl of chocolate mousse. I had to remind him to save some for later.
The picture I took of the mousse is prior to being refrigerated for 6 hours. I almost prefer the lighter mousse to the thick dense mousse you get after it's chilled.