Mousse on the rocks

Way back in the beginning of DCFUD, mousse was a topic of discussion (Will of Steel, Mousse of Chocolate, November 25, 2004). But in the mean time we have made an incredible discovery ranking with the invention of the wheel, at least. And that is...frozen mousse.

It all began innocently. I brought a large batch of mousse to a pot luck and someone casually asked me if I'd ever tried to eat it frozen. No actually, I hadn't. But luckily there was some left over so I raced home and tossed it in the freezer.

Eureka does not being to describe my cries of elation at this transformation. Light, smooth, fabulous mousse is transformed into ...smooth, chewy, well not ice cream but some divine frozen dessert all it's own. You must try it.

In case you are wondering, here is the updated, streamlined recipe I used, more or less adapted from "How to Cook Everything" by Mark Bittman.
Great Chocolate (Frozen) Mousse

2 oz sweet butter
6 oz excellent European bittersweet chocolate
3 eggs separated
1/2 c sugar
1/2 tsp vanilla
2 TB kirsch, rum or other liquor or more to taste up to 1/4 cup

• Melt chocolate and butter over a double boiler, when melted stir to mix together and cool a minute or two
• Beat yolks well to mix, beat in chocolate
• Beat egg whites with 1/4 c of sugar until stiff. Set aside
• Beat the cream with the vanilla and other 1/4 c sugar until stiff
• Fold 1/4 of the whites into the chocolate mixture to lighten, fold in rest of whites
• Fold the in the whipped cream and kirsch until no white streaks remain
• Cover and refrigerate until firm - an hour or two minimum. OR FREEZE!!!! (Actually first I did refrigerate it and then froze it but I can't see what that should be necessary)

This article by guest blogger MHF. Thanks!
Picture blatantly stolen from worth1000.com/