Indulge in Executive chef Laura's Frankel's famous dessert.
By LAURA FRANKELChocolate MousseNo fake whipping cream needed when you use great chocolate (no cheap stuff or the recipe will not work) and a plump vanilla bean loaded with flavor. This mousse is all about chocolate. Serve with fresh fruit, cocoa nibs and chopped nuts.Ingredients-4 1/2 ounces bittersweet chocolate (70% cocoa mass), chopped-3 tablespoons strong, brewed, coffee-1 tablespoon cognac (or water)-4 whole eggs at room temperature-3 tablespoons water-3 tablespoons sugar-Pinch of kosher salt-1 vanilla bean scrapedDirections1. Place the chocolate, coffee and cognac if using in a small bowl and place over a pan of simmering water. Melt the chocolate. Transfer to a large bowl and set a side to cool.2. Place the eggs, water, sugar, salt and vanilla bean in the bowl of a high-speed mixer fitted with the whisk attachment. Whisk on high until the mixture resembles whipped cream. This will take 7-10 minutes-be patient!3. Fold the whipped eggs into the cooled chocolate in several additions.4. Portion the mousse in dessert glasses or ramekins. Place in the refrigerator to set at least 2 hours before eating. The mousse may be made one day ahead, wrapped with plastic wrap and stored in the refrigerator.
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