My mother Silvia taught me this recipe right before I started traveling the world (I was born and raised in Argentina and moved to Tahoe five years ago.) Every time we are invited to a dinner, I try to delight my American friends with this wonderful mousse. Hope you can share it too!
What You Need:
4 eggs
3 bars of semi-sweet chocolate or 2 bags of semi-sweet chocolate chips
2 T of butter
1 pint whipping cream (473 ml)
4 T of white sugar
3 T white sugar for mixing with cream
1 soup spoon of Vanilla extract
A pinch of salt
1 T chocolate, caramel liqueur (or any sweet Liqueur you may have at home)
Mixer (I use an electric one)
3 bowls
1 pot
1 wooden spoon
A soup spoon for final stirring
How To Make It:
Melt the chocolate, adding a splash of water and the butter in a pot over the stove stirring using wooden spoon. In one bowl mix the egg yolks with 4 T sugar until eggs look very yellow and have a creamy texture. In a separate bowl beat the egg whites with a pinch of salt until firm. In the third bowl whip the cream with the vanilla extract, and 3 T of sugar. When the chocolate cools to room temperature, mix all the ingredients making sure to stir in one direction, and you can add one T spoon of chocolate liqueur or any sweet liqueur for better taste.
Keep in the freezer overnight, transfer to refrigerator three hours before serving.
Serve and enjoy!
