2008-02-09
Story of Butter-Pecan-Chocolatte Mousse
It was misty and a little bit gloomy outside...
but then we sampled this "things" (at that time I never knew it was called 'mousse', i thought it was a some sorta cake :)And while all the time I keep trying to monitor my consumption of unnecessary carbs, I admittedly gloated down this "innocence guilt" and got all whipped up with its creamy, unrecognizable taste, that in the end to avoid me from daring to take another spoon I had to dip my spoon into the leftover morning coffee so that I cant use the spoon anymore.
So, mr. dragging-me-into-the-best-dessert-ever, thank you for the sampling,...and yes, you managed to thrust my head into searching the recipe for this mousse like crazy :)
Here's what I googled up, and since this recipe use no eggs, I think its better for my current-state-of-health :
QUICK CHOCOLATE MOUSSE w/o EGGS
INGREDIENTS
- 8 ounces bittersweet chocolate
- 10 fluid ounces heavy cream
DIRECTIONS
- 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.
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