Best-Ever Chocolate Mousse

Not to be arrogant, but I’ll stand my chocolate mousse recipe up against any other mousse recipe any day of the week. Try to prove me wrong–the bar has been set! This has the most divine, smooth texture and is just–wow, you’ll see what I mean when you try it. Sometimes I put this in a pie crust and call it French silk pie (and I’ll stand my French silk pie up against any other as well).

Remember the meringue cookies from yesterday and how I told you to save some? Save some of this too, because tomorrow I’ll have a real pretty and Valentiney serving suggestion for you.

8 oz. sweet or semi-sweet chocolate

1/4 cup milk

6 T. butter, softened

3 eggs, separated

1/4 tsp. salt

1/4 cup sugar

8 oz. carton whipped topping

Melt chocolate with milk in the top of a double boiler and stir till smooth. Remove from heat, add butter and egg yolks and beat till smooth. Set aside. In a separate bowl, beat egg whites and salt till thick and foamy, then add sugar and beat till stiff peaks form. Fold chocolate mixture into meringue, then fold in whipped topping. Refrigerate two hours before serving.

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