Do you remember when electric blenders became common in our kitchens? We wanted to use them for everything! This mousse worked well in the blender.
2 cups (12-ounce package) semisweet chocolate chips
1 1/2 teaspoons vanilla
pinch of salt
1 1/2 cups whipping cream heated to the boiling point
6 eggs, divided
whipped cream for topping, optional
Combine the chocolate, vanilla, and salt in a blender container and mix 30 seconds. Add the boiling cream and continue to mix another 30 seconds or until the chocolate is completely melted. Add the egg yolks and mix about 5 to 7 seconds. Transfer the mixture to a bowl and allow to cool.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture. Place in a serving bowl and cover. Refrigerate.
To serve top with the whipped cream, if desired.
1 1/2 teaspoons vanilla
pinch of salt
1 1/2 cups whipping cream heated to the boiling point
6 eggs, divided
whipped cream for topping, optional
Combine the chocolate, vanilla, and salt in a blender container and mix 30 seconds. Add the boiling cream and continue to mix another 30 seconds or until the chocolate is completely melted. Add the egg yolks and mix about 5 to 7 seconds. Transfer the mixture to a bowl and allow to cool.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture. Place in a serving bowl and cover. Refrigerate.
To serve top with the whipped cream, if desired.
file photo for reference only
Note: This recipe is from my vintage recipes blog.
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