Chocolate mousse did not turn out quite as planned.

E

erininny

Well-known member
The melted-chocolate and warmed-eggs-and-sugar part chilled past the point where I could easily beat the whipped cream into it, so now I have three parfait glasses of dark mousse polka-dotted with whipped cream bits.

However, it tastes amazing. The recipe was from the back of a Ghirardelli's unsweetened-chocolate wrapper, and I threw it away, but it's the same one that's on this blog: http://www.divinecaroline.com/33618/120546-chocolate-mousse-die-for

(Edited to add: So, yes, the point of posting the recipe was to say that the recipe's stated two-hour chill time may be 30-60 minutes too long, depending on your fridge--ours, evidently, is set to "Vladivostok Spring," so it really only needed about 30 minutes.)

Now to avoid eating my share before dinner. smileys/wink.gif

 
Check out the recipe for this Pots de Creme from The Pioneeer Woman:

Comments claim that there is enough heat from the very hot coffee to cook the eggs, (they've measured the temperature), but if you are still unsure, use pasteurized eggs.

 
Thanks, all... The flavor didn't suffer, at least. Turned out to be a success.

Jakub said, "You made this? In our kitchen?" smileys/wink.gif

 
Eek, I would love to, but there's no link... Don't worry, though; I'll try to Google it. smileys/smile.gif Thanks!

 
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