Chocolate Mousse for the Angels

You know me, I am a cookbook fan so

when we recently went to this summer's

Homeshow and one builder offered a drink

bottle or a family cookbook, I grabbed 

the cookbook.  

This comes from the

McEwan 

Custom Home Cookbook

by Carrie McEwan.

I read the cookbook right away and this one intrigued me.  

So the only ingredient I needed was an

angel food cake and I bought that within

a couple of days.

I love having a place to take a new recipe

so that I don't sit and eat the whole pan

by myself.  We had a lunch that we were 

going to and there is no better place to try out a 

new recipe.

It is basically a chocolate mousse 

poured over broken angel food cake

and loving almond with chocolate like

I do, I had to add a little almond.

All I could think was "I am in love!"

A chocolate mousse is fairly easy

but there are a few things to watch for.

The chocolate is melted and egg yolks

are added and stirred in.  

Now you have to let it cool a little

because you will be folding it into

egg whites and it can't be hot without

inflating the egg whites.

Egg whites are whipped until

stiff.  These are probably over whipped

just a little but it still worked well.

Then a scoop of egg whites 

- the sacrifice-

is stirred into the chocolate mix to 

lighten it.  

Then you will fold the rest of the egg whites

into the chocolate mixture, trying to not

deflate the egg whites by folding gently

until no streaks remain.

If you just take a little care with

chocolate mousse, you will have a

light and fluffy dessert.

Chocolate Mousse for the Angels

2 C. semi-sweet chocolate chips

3 T. sugar

3 T. water

1 tsp. almond flavoring

4 eggs, separated

1 C. whipping cream

1 large angel food cake

Melt chips, water and sugar in a microwave

safe bowl, heating for 30 seconds and then stirring

and then another 30 seconds and stirring.  When the

chocolate chips are melted, stir until smooth.  Let cool

for 5 minutes and then stir in the 4 egg yolks, one at a time

and the almond flavoring.

Now let cool an additional 5 minutes.

Then whip the 4 egg whites until stiff.  

Take a large scoop of egg whites and stir into

the chocolate - the "sacrifice".  Now fold

in the remaining egg whites.

While folding the egg whites, begin whipping

the cup of cream until stiff.  Fold that into

the mousse mix.

Break the angel food cake up into

nice sized pieces and place in a large

bowl.  Pour the mousse over the cake 

and gently toss the cake to cover it.

Scoop into a 7x11 inch dish.

You can put it in a 9x13 but it will

be thinner.  Place in fridge overnight to set up.

Garnish wish sweetened whip cream

and fresh raspberries.

Click here for a printable recipe.

A little missy was trying to steal all of

the fresh raspberries off of the dessert.

She carried the extra bowl of raspberries

to the lunch with me and when we arrived

there were only six left in the bowl!!!

So I guess there were no raspberries to

pass around.

Someone needs to start a weekly 

Chocolate Party 

for bloggers!!