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| Dark
Chocolate Mousse |
RECIPE |
 |
 This
recipefor Dark Chocolate Mousse comes from Las Vegas
chef Les Kincaid. Les was one of the earliest contributors
to Hub-UK.
"I
love anything to do with food, wine or golf. Most people
'eat to live' and most others 'live to eat'. I prefer
the 'live to eat'. Cooking is said to be therapeutic.
In today's hectic world, unless we engross ourselves
into something relaxing, we'll go crazy, by the end
of the day. So just get into the kitchen and try to
be creative using your imagination. It need not be a
gourmet meal or anything grand just something simple
and satisfying."
You
can find out more about Les and his views on food and
cooking in his biography
page or by visiting his website www.leskincaid.com
Ingredients
12
large eggs, separated
1-1/2 cups sugar, divided
1/4 cup water
1 pound quality dark sweet chocolate
Method
- In
top of double boiler, whisk together egg yolks and
1/2 cupsugar.
- Place
pan over double boiler bottom, which has, 1-inch of
simmering water. Cook, whisking constantly, until
mixture is thickened.
- Remove
from heat and remove top of double boiler pan; let
cool.
- Melt
chocolate over low heat until smooth; set aside.
- In
small saucepan, heat water and remaining 1-cup sugar
to a boil; boil for 2 minutes.
- Meanwhile,
in large bowl, whip egg whites until stiff, not dry.
- Pour
hot sugar syrup in a thin stream into egg whites,
beating with portable mixer or whisk until blended.
- Fold
egg yolk mixture and egg white mixtures together;
fold chocolate mixture into egg mixture until blended.
- Spoon
into footed dessert dishes. Chill.
Serves
12
Les
Kincaid
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