Menu

Chocolate Mousse with brown sugar (1972)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Elegant French dessert. Easy American recipe. Secret Hawaiian ingredient.

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-aug-1972

Chocolate Mousse recipe

Ingredients

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)
Sliced almonds

Directions

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

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.