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4 oz. bittersweet chocolate
In a double boiler melt chocolate with 1/2 cup sugar and 1/4 cup water.
Add egg yolks one at a time, stir well until incorporated. Remove from heat to cool.
Beat egg whites and remaining 1/4 cup sugar until stiff but not dry. Mix 1/4 egg white mixture into cooled chocolate, then fold in remaining egg whites until there are no longer white streaks.
Refrigerate several hours or overnight. This recipe can be doubled.
Poster's Notes:
Posted by Samantha Vrakking
Nutritional Info Per Serving: N/A
3/4 cup sugar
1/4 cup water
5 eggs, separated
Here's a pareve KLP mousse from my mum.