Mousse au Chocolat

WDW Magazine - - Section K! -

In­gre­di­ents:

4 ½ oz semi-sweet choco­late (¾ cup of choco­late chips)

⅓ cup of un­salted but­ter (cut into pieces)

2 egg yolks

3 egg whites

1 ½ ta­ble­spoons gran­u­lated sugar

Di­rec­tions:

Melt choco­late in a dou­ble boiler. You can eas­ily make one by plac­ing a glass bowl on top of a saucepan.

Once melted, re­move from heat and add in the but­ter. Place it all in at once and stir with a wooden spoon.

Af­ter all the but­ter is ab­sorbed, add the egg yolks. Al­low the mix­ture to cool com­pletely. Beat egg whites un­til very stiff. Halfway through, add the sugar. Fold the egg whites into the choco­late mix­ture a lit­tle at a time. Place in a dish or in­di­vid­ual bowls and re­frig­er­ate for at least 2 hours. Gar­nish with fresh whipped cream and choco­late shav­ings.

There you have it. An el­e­gant dessert that is fancy enough to be served at the finest restau­rant, yet sim­ple enough that it can be found in the most hum­ble of bak­eries. Les Halles Boulan­gerie Patis­serie is open dur­ing Epcot Park Hours, even if the rest of World Show­case is closed. It’s worth the walk for break­fast, trust me. The Mousse au Chocolat is also served as a dessert at Mon­sieur Paul restau­rant in the France Pavil­ion.

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