Wednesday, December 16, 2009
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Chocolate Mousse

Hubby claims he’s not a big dessert guy. Or a big chocolate guy. I have a hard time believing that because no matter what I bake, he always wants a bite. But even after everything I’ve made, this chocolate mousse is one of his favorites of all time. We literally have to hide the bowl so there is enough to share with others.

Hubby’s mom makes this for every holiday that we’re home. I’ve never tried to make this, but she gave me the recipe and permission to post it on here (thanks N!)

This mousse is best the day it’s made. If you need to make it in advance, be sure to give it a good stir prior to serving.

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Chocolate Mousse

Yield: ~20 servings

Ingredients:

6 eggs, at room temp, washed with soap and water, 5 separated, 1 slightly beaten
1 pint heavy cream
1/2 lb chocolate
1/3 c powdered sugar

Directions:

Using the whisk attachment on a stand mixer, beat the 5 egg whites until stiff. In a separate bowl, whip cream with powdered sugar.

In a small saucepan, melt the chocolate. Add the beaten egg and mix together. Beat in the egg yolks of the 5 separated eggs. Mix chocolate mixture together with whipped cream. Carefully fold in the egg whites. Refrigerate 2-3 hours.

Note, if using white chocolate, it needs to be melted with some liquor, milk, or cream.

Recipe from Hubby's mom

Check out my week of Family Favorites here.

Dessert, Family Favorites, Holiday, Other
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8 Responses to “Fig and Port Cranberry Sauce”

  1. #
    1
    dinner — November 13, 2013 at 11:30 am

    Hi my loved one! I wish to say that this article is amazing, great written and come with approximately all important infos.
    I’d like to see extra posts like this .

  2. #
    2
    Karen - Cinnamon Freud — November 16, 2013 at 12:52 am

    This cranberry sauce sounds great! I love, love, love cranberry sauce (so much I make it all November and December as a side for dinner). Definitely may be giving this one a try soon

    • beantownbaker — November 24th, 2013 @ 5:42 pm

      Glad to hear I’m not the only one who eats cranberry sauce on days that aren’t holidays!

  3. #
    3
    Nutmeg Nanny — November 16, 2013 at 2:36 pm

    This cranberry sauce sounds so perfect 🙂 I love it!

  4. #
    4
    Teresa — November 21, 2013 at 11:45 pm

    This looks lovely! When you say to add everything except the sugar are you referring to the white sugar only? So the brown sugar would still go in with the port, balsamic, figs, herbs, etc.? Thanks!

    • beantownbaker — November 24th, 2013 @ 5:44 pm

      Sorry about the confusion. I updated the recipe. Yes, add the brown sugar, but not the white sugar.

  5. #
    5
    Cathy — December 4, 2013 at 10:37 am

    Hello, made this cranberry sauce and it was great. Loved the flavors in it. We also made traditional cranberry sauce (with OJ) so I do have both kinds leftover. Can’t wait to bake with both of them in some muffins. Thanks

    • beantownbaker — December 4th, 2013 @ 11:53 am

      Glad you enjoyed it. I have some leftover too. I think I’m going to make some bars out of the leftovers…

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