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Years of Magic Chocolate Mousse
Served at: Restaurant Akershus in Norway at Epcot
For the mousse:
6 ounces good-quality semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
1/2 cup pasteurized liquid egg whites--for whipping
(available in the dairy or frozen foods sections of many grocery stores)
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
For the hat and ears:
4 ounces semisweet chocolate
4 sugar cones
1/2 cup gold dragees or yellow nonpareils
4 ounces white chocolate
For the sauce:
10 ounces frozen strawberries (sugar-added)
Melt chocolate and butter in a large bowl.
Set over a pan of barely simmering water, stirring with a wooden spoon until
Remove from heat and cool slightly (to just above room temperature).
In a separate bowl, beat the egg whites until foamy.
Add the cream of tartar and continue to beat.
Gradually whisk in 1/4 cup of the sugar, and continue beating until stiff
Beat the heavy cream in a chilled bowl until it begins to thicken.
Add the remaining 2 tablespoons sugar and vanilla extract and continue to
whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to
lighten it. Then gently fold in the whipped cream. Take care not to overwork
Chill for several hours or overnight.
To make the hat, melt 4 ounces of semisweet chocolate in a double boiler.
Hold each sugar cone over the saucepan and use a spoon to drizzle with
melted chocolate until covered.
Sprinkle with gold dragees.
(dragees are available from Sweet Celebrations, 800-3238-6722. Dragees are
considered inedible by some; you may substitute yellow nonpareils if
Place upright on parchment paper until set, and chill.
To make the ears, melt 4 ounces of white chocolate in a double broiler.
Spread the melted chocolate evenly onto a baking sheet lined with wax paper.
Place pan in refrigerator for 1 to 2 minutes so chocolate is cool enough to
work with, but still pliable. Using a 1 1/2 inch biscuit cutter or other
round cookie cutter, cut 8 circles.
Refrigerate on wax or parchment paper.
To make the strawberry sauce, puree the berries in a blender or food
processor and refrigerate until needed.
When ready to serve, spoon strawberry sauce on half of plate.
Place a 2 1/2 inch scoop of chocolate mousse in center of plate and put a
chocolate-covered ice cream cone on top of the mousse.
Take 2 ears and place them into the mousse on opposite sides of the hat.
Sprinkle gold dragees or yellow nonpareils around the plate.
Makes 4 servings.
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