Creating elegant and easy gourmet meals is done more easily than one can imagine. With shortcuts and items already at your home, a delicious meal can be prepared as quickly as baking a frozen entree yet give you the satisfaction of a delicious meal you prepared yourself. For more recipes and your catering needs, please visit us at:
Make the Mousse:
Whip cream to a firm but not hard peak and refrigerate until needed.
Melt both chocolates over hot water, remove from heat and work in butter; set aside.
Make Meringue:
Combine egg whites and sugar in bowl of electric mixer' place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Remove from heat. Use an electric mixer to beat until cooled and increased in volume.
Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate. Fold in cold beaten whipped cream into chocolate mixture.
Scrape into frozen springform pan or other serving dishes. You can either smooth the top with an offset metal spatula or let the mousse mound up. Freeze the springform for six to eight hours or overnight before serving. Smaller serving dishes will chill in about an hour.
To unmold the springform, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Yields: About 1 1/2 quarts mousse or about 10-12 servings.