ITALIAN CHOCOLATE MOUSSE
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
as seen on WBTVs Morning Show
April 16, 2011
link to video
8 oz. bittersweet or semi sweet chocolate chips
8 Tbsp. butter, cut into small pieces
2 Tbsp. vanilla extract
2 Tbsp. coffee syrup ( or any other flavor you would like) ( optional)
10 Tbsp. egg substitute
½ cup sugar
8 oz. mascarpone or cream cheese
1 cup heavy cream, whipped
Melt the chocolate together with the butter in a saucepan or in the microwave, remembering that in the microwave, chocolate holds its shape.
Blend the warmed mixture until smooth. Stir in the flavored syrup and vanilla extract. Allow to cool. Meanwhile, combine the egg substitute and sugar in a large bowl and beat until thick and pale yellow in color – the sugar should be completely dissolved. Beat the cream cheese and the egg mixture into the cooled chocolate mix. Fold in the whipped cream. Cover and chill until ready to serve.
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When you demonstrated the recipe on Sat. morning you were using real egg yolks instead of egg substitute. How many yolks should be used? Thanks!
ReplyDeleteHI there - thanks for watching! If you are using real egg yolks, only use those from fresh local eggs; 5 egg yolks equals the egg substitute called for in the recipe - enjoy!
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