Alice's Luscious Chocolate Mousse

==Description==
This recipe is from Alice Medrich's Bittersweet.
This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake).
==Ingredients==
* 2 ounces bittersweet chocolate or semisweet chocolate, finely chopped
* ¼ cup water or coffee or milk or ½ cup heavy cream (if you want a creamier, not-too-intense mousse)
* 1½ tablespoons brandy or rum or liquor, of choice (optional)
* 6 eggs, at room temperature
* 3 tablespoons water
* 3 tablespoons sugar
==Directions==
# Place chocolate and ¼ cup of water (or liquid of your choice) in a medium microwave-safe bowl.
# Melt chocolate in the microwave for 30 sec on high, stir.
# Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
# Stir in brandy (or other liquor), if using and set aside.
# In a medium heatproof bowl, whisk eggs with the 3 tbsp water and sugar until well-blended.
# Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160 °F on instant-read thermometer (remove bowl from the skillet to check temp).
# Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4 minutes, until eggs have a texture similar to softly whipped cream.
# Fold about ¼ of the egg mixture into the melted chocolate.
# Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
# If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
# Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
# You may also use the mousse as a cake filling.
# If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4½ tbsp.
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Category:French Desserts
Category:Mousse Recipes
Category:Bittersweet chocolate Recipes
Category:Semi-sweet chocolate Recipes
Category:Heavy cream Recipes
Category:Chocolate Recipes
Category:Coffee Recipes
Category:Brandy Recipes
Category:Liquor Recipes
Category:Rum Recipes
Category:Valentine's Day Desserts