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Step 4Fold together and Devour
- Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
- Top with chocolate shavings or cookies or mint sprigs!
- Try not to eat the whole thing at once or you may require a trip to hospital
This is even better after chilling! NOM
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Instructables found it so popular it apparently was in one of last years emails (November 22, 2009) and today's email (november 21, 2010) in time for Thanksgiving!
Do you have to use dark chocolate?
Will definitely give this a go! Probably make a gluten free pie crust and have a mascarpone topping or some other whipped topping over the mousse. Was actually going to look for a mousse recipe too, then when I got the email this morning it was already there waiting for me which is even more key to be honest, so thanks again.
Peace,
Jesse
Sorry I didn't get back to this earlier... if you only knew how busy I have been as of the past couple of months... I mean that, it's been insane!
Anyways, the crust recipe:
two cups GF flour (1rice/1 tapioca; note if you want to healthy it up, use brown rice flour, this recipe needs all the help possible in the healthy department!)
6 talbe spoons butter
6 tbsp shortening
1 tsp powdered milk
1 tsp xanthan gum or guar gum
1 tsp salt, if desired
1/3 cup cold water
Sift both flours, gum, milk, salt in a bowl; add butter and shortening using a pastry cutter or two knives until cut well then add water and knead until it is the consistancy that is a bit soft but not too stiff. Make two equal sized balls and place each between waxed paper and roll to fit a nine inch glass pie dish. Fill w/ filling and bake 350 for 45-50 minutes; until the crust has changed color. If you want a crust w/ a darker color use a little egg wash on the crust itself (I do).
Sorry once again about the delay on this, it's been in my box for so long... but my emails are now down under 100!
This was a recipe that I got from celiac.com by Belinda Meeker. It is good!
Now I must get back to being productive!
Peace,
Jesse
Don't bother with the sugar or the cream.
Melt your chocolate in a double boiler, you can add some instant coffee mixed with water (1 teaspoon) if you want to make it a richer flavour.
While the chocolate is melting whisk up the egg white to a stiff copnsistancy (no sugar needed)
When the chocolate has completely melted take off heat and add egg yolk (NB you don't want to cook the egg but you don't want the chocolate to set before you add it either!). Mix well
Now fold the egg white into the chocolate mixture.
That's it.
Put in serving bowls and leave to set in fridge, garnish as wanted.
Chocolate Mousse a la Houses of Parliament (extremely rich and thick) (Americanise to your requirements!)
Enjoy
If you're worried about salmonella in eggs, here's some info on it: http://www.aeb.org/LearnMore/EggSafety.htm The salmonella is not from the content of the egg itself, but from potential contamination due to improper handling. So, you can wash the eggs yourself to be extra safe.