Place the broken-up chocolate and Margarine in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the eggs yolks. Then give it another good mix with a wooden spoon.
Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
Whipped the cream and fold it carefully with the chocolate mixture.
Serve on a nice mousse plate and chill for at least 5 hours.
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Is this a Passover recipe?
by chef2b on Fri Apr 11 2008 reply to this comment