4 large egg whites at room temperature
1 cup of sugar
1/2 cup of chopped pecans
60 g of bittersweet chocolate, grated
4 cups of chocolate mousse
120 g of bittersweet chocolate
1 tablespoon of butter or margarine
3 tablespoons of Karo
2 tablespoons of milk
2 tablespoons of brandy or liqueur (optional)
whipped cream for garnish (if desired)
4 large egg whites at room temperature
1 cup of sugar
1/2 cup of chopped pecans
60 g of bittersweet chocolate, grated
4 cups of chocolate mousse
120 g of bittersweet chocolate
1 tablespoon of butter or margarine
3 tablespoons of Karo
2 tablespoons of milk
2 tablespoons of brandy or liqueur (optional)
whipped cream for garnish (if desired)
Preheat the oven to a low temperature (110°F)
Line a large baking sheet with aluminum foil
Mark two rectangles of 25 x 15 cm on the foil
Beat the egg whites until they become frothy
Add the sugar, one tablespoon at a time, until stiff peaks form (this takes about 8 to 10 minutes)
Carefully add the grated chocolate and chopped pecans
Spread over the marked rectangles
Bake for 50 minutes or until the mousse is firm
Turn off the oven and let the mousse sit inside for 30 minutes
Remove and let it cool
Remove the foil
If the mousse is too hard, let it soften slightly
Spread the chocolate mousse carefully over the mousse
Cover with a second layer
Wrap and refrigerate (this can be done ahead of time)
Melt the broken chocolate in small pieces with butter, Karo, and milk in a small saucepan
If desired, add brandy or liqueur
Let it cool
Spread the glaze over the mousse
Refrigerate until serving (if desired).
