MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Chocolate Mousse
Categories: Dairy, Chocolate, Desserts
Yield: 9 servings

1/2 c (120 g) heavy cream; more if
- needed and for serving if
- you'd like
12 oz (340 g) bittersweet
- chocolate; coarsely broken
- or chopped
8 lg Egg whites (265 g/1 c)
1/4 c (50 g) granulated sugar
4 lg Egg yolks (56 g)
1 ts Pure vanilla extract

Bring an inch of water to a boil in a medium saucepan.
Combine the cream and chocolate in a large heatproof
bowl. When the water boils, turn the heat to low so the
water is barely simmering or just steaming. Set the bowl
over the saucepan and melt the chocolate, gently
stirring with a whisk now and then.

While the chocolate melts, whisk the egg whites in a
clean bowl using a stand mixer or electric hand mixer on
medium speed. When the whites are foamy, add the sugar
in a slow stream while whisking. Continue whisking until
stiff peaks form. The whites should look glossy but not
dry, and, when you lift the whisk from the mixture, a
peak should form in the bowl and hold.

Once the chocolate has melted completely, turn off the
heat but leave the bowl over the saucepan. Holding the
bowl with a kitchen towel, add the egg yolks one at a
time, whisking after each addition. If the mixture looks
broken, remove the bowl from the saucepan, cool for a
minute, then add 1 tablespoon cream and whisk just until
shiny and smooth. Whisk in the vanilla. (Don’t worry if
it still doesn’t look completely smooth. It will come
together in the next step.)

Add a quarter of the beaten whites to the chocolate
mixture and stir gently with a flexible rubber spatula
until incorporated but still a little streaky. This will
make it easier to fold in the remaining whites to create
an airy mousse by gradually lowering the temperature of
the chocolate (tempering) and making the mixture loose.

Add the rest of the whites and fold them in by running
the spatula from 12 o’clock on the bowl to 6 o’clock,
then scooping up the chocolate on the bottom and gently
folding it over the whites as you move toward 9 o’clock.
Rotate the bowl 90 degrees and repeat. Continue folding
just until the last streak of white disappears. It’s OK
if there are a few lumps of whites left. It’s better to
not deflate the batter by folding too much.

Scoop into a pretty bowl or into individual cups or
bowls for serving if you’d like. Otherwise, keep it in
the mixing bowl. Refrigerate the mousse uncovered until
cool, then cover and refrigerate for at least 4 more
hours and preferably 24. The covered mousse can be
refrigerated for up to 5 days.

If you’d like to serve the mousse with whipped cream,
whisk heavy cream until soft peaks form. A cup or two of
heavy cream is plenty for this amount of mousse. Serve
the mousse cold, straight from the refrigerator, with
the whipped cream.

TIP: Use chocolate meant for eating or for making
confections, not baking chocolate, which has a higher
proportion of cacao solids and results in a dense and
possibly gritty mousse. Chocolate with 70 percent to 74
percent cacao is ideal, but choose your favorite. This
will taste best with whichever bar of chocolate you
enjoy eating on its own.

By: Genevieve Ko

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM

... Technically horrible stuff, but somehow very tasty.

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