Neoclassic Chocolate Mousse

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 4 large eggs
• 3/4 cup sugar
• 1/2 cup water
• 8 ounces semisweet chocolate, chopped (preferably not chips)
• 1/4 cup water
• 3/4 cup unsalted margarine, room temperature

Recipe

• 1 heat 2 inches of water in the bottom of a double boiler over medium-high heat.
• 2 in a metal mixer bowl (preferably with a handle), or in the top of the double boiler, whisk the eggs. gradually whisk in the sugar and water.
• 3 with a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
• 4 increase the speed to high and beat for 4 more minutes. the eggs should be very thick and pale. make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
• 5 remove from the heat. continue to beat on high speed until the eggs cool, about 6 minutes.
• 6 return the bottom of the double boiler to a low heat. the water should be hot but not simmering.
• 7 put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean), and place over the hot water.
• 8 allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
• 9 remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
• 10 on low, beat the chocolate into the eggs.
• 11 spoon into cups or a container and refrigerate.
• 12 to use as a filling, beat the cold mousse until it darkens and becomes less spongy. spread or pipe onto dessert.
• 13 out of cup, the mousse will be best if eaten within 3 days. stirred down and used as a filling, it can keep up to 1 week.
• 14 the stirred down version can be frozen for up to 3 months. defrost in the microwave on the lowest setting. heat in 10-second bursts, stirring in between.