Polly Welbys Excellent Chocolate Mousse Food

CHOCOLATE MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

POLLY WELBY'S EXCELLENT CHOCOLATE MOUSSE

Steps:

• Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
• Whip cream in large bowl with electric mixer until soft peaks barely form.
• Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

POLLY WELBY'S EXCELLENT CHOCOLATE MOUSSE

Steps:

• Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
• Whip cream in large bowl with electric mixer until soft peaks barely form.
• Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
• Cool and then add beaten eggs.
• Add Grand Marnier.
• Carefully fold in whipped cream.
• Chill and serve.

POLLY WELBY'S EXCELLENT CHOCOLATE MOUSSE

Steps:

• Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
• Whip cream in large bowl with electric mixer until soft peaks barely form.
• Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

CHOCOLATE MOUSSE

Steps:

• Melt chocolate and water in saucepan.
• Whisk in the vanilla.
• Allow to cool.
• Whip the cream.
• Add the confectioner's sugar.
• On low beater, blend in the chocolate.
• Scoop the Chocolate Mousse into a clear, glass bowl.
• Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.