just thought this is hilarious

http://www.youtube.com/watch?v=ZsYehkdp6yQ&feature=player_embedded

CHOCOLATE MOUSSE!!

THIS IS THE RECIPE FROM THE SITE: JOY OF BAKING.. AND I AGREE THIS ONE TASTES BETTER AND MORE CREAMIER, BUT NOT THAT DIFFERENT FROM THE EGG-LESS VARIETY.

INGRIDIENTS:

4 ounces (115 grams) semi sweet chocolate, cut into small pieces

2 tablespoons (28 grams) unsalted butter, cut in small pieces

2 large eggs, separated

1/8 teaspoon cream of tartar

3 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) heavy whipping cream.

Garnish: (optional)

Whipped Cream

Fresh Raspberries

Shaved Chocolate

Chocolate Mousse:

In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.

In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.

In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.

Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.

Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.

Read more:http://www.joyofbaking.com/ChocolateMousse.html#ixzz1KT5ZCf3b

CHOCOLATE MOUSSE FOR THE INDOLENT!!

RECIPE:

INGREDIENTS:

SEMI-SWEET DARK CHOCOLATE-100-115 gm.

HEAVY WHIPPING CREAM/WHIPPING CREAM POWDER-125 gm.

POWDERED SUGAR - 1 TABLESPOON.

VANILLA EXTRACT-1/2 TEASPOON

UNSALTED BUTTER- 2-1/2 TABLESPOONS

NOW ALL LAZY PEOPLE LIKE ME HAVE TO DO IS: MELT THE DARK CHOCOLATE OVER A DOUBLE BOILER WITH THE UNSALTED BUTTER. STIR IN BETWEEN TO HELP ALONG THE PROCESS. MAKE SURE TO CHOP THE DARK CHOCOLATE TO SMALL PIECES TO HELP ALONG THE MELTING PROCESS.

*AFTER THE CHOCOLATE IS MELTED INTO A SYRUPY CONSISTENCY, SHOVE IT INTO THE REFRIGERATOR TO JUST COOL DOWN.

*WHIP THE HEAVY CREAM AND THE VANILLA EXTRACT TOGETHER IN A ELECTRIC BEATER 1 MINUTE AT LOW SPEED AND THEN 3 TO 4 MINUTES AT HIGH SPEED. THE UTENSILS AND THE WIRE WHISK USED FOR WHIPPING SHOULD BE CHILLED AND DRY .ADD THE POWDERED SUGAR AND WHIP AGAIN TILL SOFT PEAKS FORM.

TAKE THE MELTED CHOCOLATE OUT OF THE REFRIGERATOR AND BEAT IT WITH A FORK OR WIRE WHISK TILL SMOOTH.

*ADD A LITTLE WHIPPED CREAM TO THE MELTED CHOCOLATE AND VIGOROUSLY MIX SO AS TO LOOSEN THE MIXTURE. THEN ADD THE REST OF THE WHIPPED CREAM AND FOLD IT WITH A SPATULA.

* MAKE SURE TO ONLY FOLD THE MIXTURE AND NOT TO BEAT IT OR MIX IN ANY OTHER WAY, CAUSE THE WHOLE THING WILL DEFLATE.

TAKE TIME TO DO THE FOLDING...

AFTER THAT POUR INTO A BOWL OF CHOICE AND LET IT SET OVERNIGHT IN THE FRIDGE(DO NOT FREEZE)