Elegant French dessert. Easy American recipe. Secret Hawaiian ingredient.
A retro recipe from 1972
Brown sugar makes the difference. You’ll find that chocolate becomes super-chocolate when its flavor is deepened and enhanced with pure cane brown sugar from C and H.
That’s the secret of this super recipe for Chocolate Mousse.
Chocolate Mousse recipe
1 package semi-sweet chocolate chips
1/4 cup water
1/2 cup brown sugar, firmly packed
4 eggs, separated
1 teaspoon vanilla
Brown sugar cream (see below)
Combine chocolate, water and sugar in top of double boiler. Heat over simmering water till chocolate is melted. Beat till smooth. Cool.
Beat egg yolks with vanilla; stir into chocolate mixture. Beat egg whites till stiff. Fold chocolate mixture into egg whites.
Spoon into individual serving dishes. Chill 3 hours. Serve topped with Brown Sugar Cream, sprinkled with almonds.
Brown sugar cream: Whip 1 cup of whipping cream with 2 tablespoons of C & H golden brown sugar until stiff.
Makes 6 servings, 1/2 cup each
ALSO SEE: Quick chocolate mousse recipes (1995)