Olsson Recipes

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.

INGREDIENTS

½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds

DIRECTIONS

• line 9×5 loaf pan with plastic wrap
• A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
•  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
• C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
• Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
• Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
• Slice & serve with dollop of whipped cream