Bitter Chocolate Mousse
8 ounces semisweet chocolate, chopped 4 tablespoons water 2
tablespoons orange liqueur or brandy 2 tablespoons unsalted
butter, cut into small pieces 4 eggs, separated 6
tablespoons heavy cream
1/4 teaspoon cream of tartar creme fraiche or sour cream and
chocolate curls, to decorate
Place the chocolate and water in a heavy saucepan. Melt over
low heat, stirring until smooth. Remove the pan from the
heat and whisk in the liqueur and butter. With an electric
mixer, beat the egg yolks for 2-3 minutes until thick and
creamy, then slowly beat into the melted chocolate until
well blended. Set aside. Whip the cream until soft peaks
form and stir a spoonful into the chocolate mixture to
lighten it. Fold in the remaining cream. In a clean grease
free bowl, using an electric mixer, beat the egg whites
slowly until frothy. Add the cream of tartar, increase the
speed and continue beating until they form soft peaks.
Gradually sprinkle over the sugar and continue beating until
the whites are stiff and glossy. Using a rubber spatula or
large metal spoon, stir a quarter of the egg whites into the
chocolate mixture, then gently fold in the remaining whites,
cutting down to the bottom along the sides and up to the top
in a semicircular motion until they are just combined. (
Don't worry about a few white streaks.) Gently spoon into an
8 cup dish or into eight individual dishes. Chill for at
least 2 hours until set and chilled. Spoon a little creme
fraiche or sour cream over the mousse and decorate with
chocolate curls.
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