Wednesday September 2nd 2015



Chocolate Heaven

The reasons behind our love for chocolate are too many to count, but for starters: we live in CH, where event the mass produced store-bought chocolate is delicious! Whether we are chopping up a bar for a quick batch of cookies, or melting it on a double boiler to be folded into yet another scrumptious recipe, here’s another heavenly treat courtesy of blogger and photographer from House to Haus.


The Ingredients:
– 225 g // 7 oz bittersweet or semisweet chocolate, finely chopped
– 45 ml // 3 tablespoons water
– 30 ml // 2 tablespoons espresso
– 4 large eggs at room temperature, separated
– pinch of salt.

The Recipe:
In a double boiler, or a bowl set over barely simmering water, begin melting the chocolate, water and espresso. Stir occasionally, making sure the mixture doesn’t get too hot, and remove from heat just as it begins to looks smooth. Continue stirring until all of the chocolate has melted and the mixture smooth. Set the bowl aside.

Whip the egg whites with the salt in the bowl of a standing mixer fitted with a whisk attachment. Beat until stiff peaks form and the mixture looks creamy.
Stir the egg yolks into the chocolate mixture. Then fold one third of the egg whites in, incorporating until no white streaks are visible. Follow with the remaining egg whites until fully incorporated.
Pour the mousse into 4-6 ramekins (or one big bowl), cover with plastic wrap and refrigerate for at least three hours or overnight. The mousse will keep in the fridge for five days or in the freezer for one month.

*While the finished product looks amazing, be sure to visit this Chocolate Mousse recipe for mouthwatering photos of the creative process and a personal account of how this recipe went from idea to must-have!




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