Chocolate Velvet Chocolate Velvet Mousse Shooters Yield: 12 to 16 servings Cook Time: 30 minutes Total Time: 2 1/2 hours Ingredients: 4 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/4 cup water 5 eggs, separated 1/2 tablespoon Cointreau or Triple Sec 1/8 teaspoon cream of tartar 1 9 ounce box chocolate wafer cookies, finely ground (about 2 cups crumbs) Fresh whipped cream, for topping Directions: In a double boiler or a heat-proof bowl set over (but not touching) a pot of gently simmering water, combine chocolate with sugar and water and stir until melted and smooth. In a small bowl, whisk egg yolks. Slowly ladle about half of hot chocolate mixture into egg yolks, a little at a time, whisking constantly. This will temper the egg yolks instead of cooking them. Return mixture to double boiler for 2 to 3 minutes or until thickened slightly. Remove from heat, stir in Cointreau, and let cool to lukewarm. Combine egg whites and cream of tartar in a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, 5 to 7 minutes. Fold 1/3 of egg whites into chocolate mixture to lighten it. Gently fold in remaining egg whites until no lumps remain. Fold in 1 1/2 cups of cookie crumbs. Divide half of chocolate mixture among shot glasses or serving dishes. Sprinkle with half of remaining cookie crumbs. Top with remaining chocolate mixture and a final layer of cookie crumbs. Refrigerate at least 2 hours or until set. Just before serving, top with whipped cream. Recipe and picture sources: Read more at loveandoliveoil/2012/10/chocolate-velvet.html
Posted on: Thu, 26 Sep 2013 19:37:40 +0000
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