maleyka: (merlin} please leave a message)
[personal profile] maleyka
So, after something like 21 years, we finally managed to break the microwave. There was a bang and some sizzling as my mom was putting the finished bowl of chocolate mousse into the fridge, and once she'd unplugged it and peeked inside, she diagnosed it with a burst glass pane.

(Over my insistent chanting of, "Don't open it don't open it YOU'LL GET A FACEFUL OF GLASS.")

(She did not get a faceful of glass.)

(I'm not joking about about the 21 years, by the way. There's something about my parents' house that makes appliances last a freakishly long time.)

If there's anything that's worth a dead microwave and getting whipped cream on your glasses, though, it's my mom's chocolate mousse recipe.

For 6-8 servings:
4 medium-sized eggs
2 bars of semi-sweet chocolate (about 7 oz.)
3-4 tablespoons sugar
1 pint whipped cream

Whip the cream. Cut the chocolate into pieces and melt it (microwave will do, and HOPEFULLY NOT BREAK). Separate the eggs and beat the whites very stiff. Beat egg yolks and sugar together until very smooth and almost white (four to five minutes). Add the melted chocolate and some spoonfuls of egg whites and whipped cream, stir quickly (preferably with a spoon). Add in the remaining cream and carefully fold in the egg whites. Put the mousse in a bowl and store in the fridge for seven to eight hours at least, or overnight. ENJOY.
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January 2012

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