Hillman Chocolate Mousse
Recipe by Laurence Hillman.
- 1 cup sugar
- 1 pint heavy cream
- 5 egg whites
- 1/4 tsp cream of tartar
- 5 egg yolks
- 1/3 tsp salt
- 2 tsp lemon
- 10 oz unsweetened chocolate
Add cream of tartar to egg whites. Mix until soft peaks form.
Gradually add 3/4 cups of sugar, two tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form.
Beat 1 1/3 cups of heavy cream until stiff.
In small bowl with electric mixer, at high speed, beat egg yolks and salt until thick and lemon-colored.
Gradually beat remaining 1/4 cup of sugar into the egg yolks, beating well after each addition.
Gradually add lemon juice and 1/3 cup heavy cream, then add the chocolate (slowly or it will turn into batter...). Beat until mixture is smooth and thickened.
With wire whisk and using an under-and-over motion, gently fold chocolate mixture into egg whites and then both into the whipped cream.
Pour into bowl and refrigerate for 24-36 hours.