Serve the mousse in individual bowls, garnished with a piece of matzo brittle. Jews who do not eat dairy foods after meat can adapt the recipe to use 1 cup coconut milk instead of cream, omit the butter, and add 3½ ounces bittersweet chocolate; fold in the egg whites, then the coconut milk mixture.
|7||ounces bittersweet chocolate, coarsely chopped|
|2||tablespoons butter, cut up|
|1||cup heavy cream|
|½||teaspoon vanilla extract|
|Pinch of salt|
1. Have on hand 8 ramekins or glass cups (½ cup capacity each).
2. Bring a large saucepan filled halfway with water to a boil. Turn off the heat. Set the chocolate in a large heatproof bowl on the water. Let it melt, stirring occasionally, for 5 minutes.
3. In a cold bowl with cold beaters, beat the cream; refrigerate.
4. Add the butter to the chocolate; stir until it melts. Remove the bowl from the heat and wipe the bottom dry. Let the mixture cool slightly. Beat in the egg yolks, one at a time.
5. In an electric mixer, beat the egg whites with the sugar, vanilla, and salt until soft peaks form.
6. Fold half the whipped cream into the chocolate mixture, then fold in the remaining cream. Stir a large spoonful of the egg whites into the mixture to lighten it. Fold in the remaining whites as lightly as possible. Divide the mousse among the
8 individual cups, cover with plastic wrap, and refrigerate for at least 1 hour. Luke Pyenson