Two friends, Angie Adams and Diane Anderson, prove that cooking together is
double the fun. The pair likes nothing better than sharing their creative concoctions
with one another and their families and friends. Frequent shopping buddies, the
friends found a copy of a Morton’s Cookbook and adapted their recipe for double
chocolate mousse to serve on a sultry summer afternoon. Yum!
1 ½ cups heavy cream
6 ounces semisweet or bittersweet dark chocolate
1 tablespoon plus 1 ½ teaspoons unsweetened cocoa powder
½ cup whites (from 3-4 large eggs) (I never measure I just use the whites of 4 large eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
¼ cup of sugar
Whipped cream for serving (and berries of choice)
In a saucepan, bring ¾ cup of the cream to a boil over medium heat. Place a glass
bowl in the refrigerator to cool for a later step.
Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream
over them.
Let this mixture stand for about 1 minute and then whisk until blended. Be sure to
break up any clumps of cocoa. Set aside at room temperature for about 45 minutes,
whisking occasionally to keep the mixture smooth. The chocolate needs to cool to
80F. (Again, I never measure, the 45 minutes suffices)
In a chilled, dry bowl, beat the egg whites on high speed for 10-20 seconds or until
they begin to foam. Add the cream of tartar and salt and beat for about 1 minute
longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or
until the peaks are stiff but not dry. Fold the whites into the cooled chocolate.
Pour the remaining heavy cream into the bowl you used for the egg whites and
beat on high speed for about 2 minutes until soft peaks form. Fold the whipped
cream (heavy cream) into the chocolate. Do not worry if a few flecks of whites
remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve the mousse spooned in dessert plates, bowl or martini glasses. Top each
serving with whipped cream a few berries of choice, or chocolate pieces.
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