Chocolate Mousse
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This is one of these
totally divine recipes that should only be eaten on special
occasions. It tastes fabulous but, like many other dessert
recipes, it is totally unhealthy.
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Ingredients
300 mls thickened cream
200 gm milk chocolate
4 eggs, separated
Small amount of grated chocolate for decoration
Method:
Beat the cream in a chilled bowl until soft
peaks form. Place in the refrigerator.
Meanwhile melt the chocolate carefully either
over a saucepan of boiling water or in the microwave. If
using the microwave you will need to stir the chocolate every 30
seconds.
When the chocolate is melted, cool slightly
and stir in the beaten egg yolks.
Fold the chocolate mixture into the cream
very gently.
In a separate bowl beat egg whites until soft peaks are formed.
Fold the egg whites into the chocolate mixture, again, do it
gently.
Place mixture in 6 individual serving bowls.
Decorate with grated chocolate.
Serves 6
Notes:
There is no redeeming
feature in this recipe apart from a little nutrition from
the eggs.
Food Facts:
Eggs are one of the most
versatile forms of nourishment available.
Nutritionists recommend we eat a maximum of four
eggs per week, although a study by the Harvard
School of Public Health found that there is no
significant link between eating eggs and
developing cardiovascular disease in healthy
individuals. Most eggs sold today are infertile
because there are no roosters housed with the
laying hens. There are no nutritional
differences between fertile and infertile eggs.
Eggs contain all nine essential amino acids,
making them a complete protein food. An egg
shell has as many as 17,000 pores over its
surface. It is said that a mother hen turns over
her egg as many as 50 times per day. This is
done so that the yolk doesn't stick to the
inside of the shell. A fresh egg will sink in
water, but a stale one won't. White shelled
eggs are produced by hens with white feathers
and ear lobes. Brown shelled eggs are produced
by hens with red feathers and red ear lobes.
