Chocolate Mousse

8 oz. Organic, Fair trade semisweet chocolate chips
8 large organic eggs
1 tsp. vanilla extract
1/4 C plus 2 Tablespoon confectioners’ sugar

1.  Preheat the oven to 350. Coat an 8 1/2″ spring form pan with butter and line the bottom with parchment.

2.  Melt the chocolate in the microwave, a double boiler or a bowl set over a saucepan of simmering water. (easiest)

3.  Separate the yolks from the whites and transfer the yolks to a bowl.  Beat the yolks until thick and pale.  Gradually  beat in the chocolate until blended.  Fold in the vanilla.

4.; In a separate bowl, beat the whites with 1/4 C sugar until soft peaks form.  Fold 1/4 of the whites into the chocolate mixture and then fold in the remaining whites.  Pour the mixture into the prepared pan and bake for 20-25 minutes, until set but still slightly jiggly in the center.  Cool in the pan to room temp before cooling completely (still in the pan),  in the fridge.  The dusting of the remaining 2 Tablespoon sugar is optional.

The timing can be a bit tricky.  I’m still attempting perfection with this.  Gas via electric can make a difference.  My first I baked 23 min and it was pretty well set but through the week didn’t get rubbery.

This recipe was shared by Flo Cohen Simons via Robin Takes 5 which is a book available on Amazon.



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