Chocolate Mousse
A dish where squares baker’s chocolate and powdered sugar do the work.
contains dairy
Ingredients
US
Metric
- 2 squares Baker’s chocolate
- ½ cup powdered sugar
- 1 cup cream
- ¾ tablespoon granulated gelatine
- 3 tablespoons boiling water
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 quart cream
Make it lactose-friendly
- 1 cup cream → lactose-free cream or coconut cream
- 1 quart cream → lactose-free cream or coconut cream
Steps
- Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
Nutrition (estimated, per serving)
| Calories | 438 |
|---|---|
| Protein | 5.0 g |
| Fat | 31.7 g |
| Carbs | 35.0 g |
| Fiber | 0.8 g |
| Sodium | 110 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States