Chocolate Moousing around

Ingredients

Method/Directions

• Separate eggs yolks and whites
• In medium microwave safe bowl, add Chocolate and butter. (Hint: Heat at 50% power until melted stop disturb every 30 seconds until smooth.) Set aside to cool.
• In electric mixing bowl whip egg whites and sugar on high speed until peaks form. Placed one side.
• In another electric mixing bowl, beat heavy cream on high speed until stiff peaks form.
• Fold in lightly beaten egg yolks in whipped cream with a rubber spatula until just combined do not overmix
• Check chocolate to see if still smooth and lukewarm. If not, heat it in the microwave for another 5 to 10 seconds.
• Pour melted chocolate into cream and yolk mixture. Fold with rubber spatula a few times should see some streaks in mixture
• Add about a third of the egg whites into chocolate mixture. Fold until incorporated and press down on any white clumps to help blend them in. Add remaining egg white mixture to the bowl and fold just until uniform in color and texture no streaks or clumps
• Divide mixture into 4 to 5 small jars or glasses. Chill uncovered for 46 hours and up to one day.
• Garnish with whipped cream, chocolate shavings, fruit.

TIPS

• Mason jars (travels well and easy storage of leftovers)
• Use Coffee Mugs
• Shot Glasses

Moouse Variations

• Chuncky Style:Let Chocolate get a little tight when you mix and chill it will have surprise chocolate pieces
• Adults Only:Add liquor to the cooled chocolate mixture