600g of bittersweet chocolate, cut into small pieces
2 tablespoons of milk
400g of butter or margarine, cut into small pieces
8 eggs, separated
1 cup of sugar
4 tablespoons of heavy cream or fresh whipped cream
For the glaze:
1 cup of melted chocolate
2 cups of confectioner's sugar
3/4 cup of milk
1 cup of unsalted butter or margarine, softened
1 teaspoon of vanilla extract
600g of bittersweet chocolate, cut into small pieces
2 tablespoons of milk
400g of butter or margarine, cut into small pieces
8 eggs, separated
1 cup of sugar
4 tablespoons of heavy cream or fresh whipped cream
For the glaze:
1 cup of melted chocolate
2 cups of confectioner's sugar
3/4 cup of milk
1 cup of unsalted butter or margarine, softened
1 teaspoon of vanilla extract
Prepare this recipe ahead of time
In a saucepan, combine the chocolate and milk over low heat, stirring constantly until the chocolate melts and forms a smooth mixture
Remove the saucepan from the heat
Add the butter or margarine and mix until it is fully incorporated and melted
If necessary, return the saucepan to the heat for a few seconds to melt any remaining chocolate
Beat the egg yolks, sugar, and heavy cream together until smooth and creamy
Gradually add the melted chocolate to the mixture, beating vigorously
Let it cool
Beat the egg whites until stiff peaks form but do not overbeat
Fold the chocolate mixture into the egg whites gently
Grease a 25cm-diameter cake mold and fill with the mixture
Refrigerate until set
Prepare the glaze: In a saucepan, combine all ingredients and bring to a boil, stirring constantly
Remove from heat and refrigerate until chilled
Unmold the mousse onto a serving plate and serve with the glaze
Cut into 16 equal pieces and serve with 50 tablespoons of glaze.
