I decided to close this week's challenge out with something sweet and decadent. After finding this Blue Bayou recipe I knew I had to give it a try! It's so delicious, easy to make, and versatile!
Ingredients:
12 oz. bittersweet chocolate
4 oz. unsalted butter (full stick)
5 oz. egg whites (slightly over 1/2 cup)
2 oz. sugar (1/4 cup)
3 1/2 cups of heavy cream
Start by using either a saucepan or a double boiler to melt down the chocolate and butter. Make sure to constantly stir so that the chocolate does not have a chance to stick to the bottom and melt.
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| Starter ingredients |
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| Combine chips and butter |
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| Mix Well |
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| Finally melted |
Now, whip the cream and sugar on high for a few minutes until it is light and fluffy. Once that is done, transfer to a different bowl and set aside.
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| Whip on high |
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| Light and fluffy |
Once the whip cream is done, start on the egg whites - beat them on high until soft peaks form.
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| Egg whites |
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| Whites with a peak |
Now, use a wire whisk to gently fold in melted chocolate, and then whipped cream. Then cover and refrigerate overnight.
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| Fold chocolate and egg whites together. |
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| And then fold in whipped cream |
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| Mix well |
After the mousse has chilled long enough, serve and enjoy!
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| Bon Appetit! |
Make sure to continue following our challenge with Krystal at www.partnersbehindthemouse.com
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