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Dutch Chocolate Mousse
From Stop and Smell the Rosemary
6 ounces semi-sweet chocolate chips
½ cup Vandermint liqueur, hot but not boiling
1 cup (2 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2 tablespoons powdered sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons powdered sugar
Bittersweet chocolate curls
Combine chocolate and liqueur in a blender. Add butter and egg yolks. Continue blending until smooth. Beat egg whites in a separate bowl. Mix in sugar. Continue mixing until egg whites are stiff, but still moist. Gently fold chocolate mixture into egg whites. Pour into a 2-quart soufflé dish or individual soufflé dishes. Cover with plastic wrap and refrigerate until firm.
Whip cream, vanilla and sugar until peaks form. Top soufflé with whipped cream and shaved chocolate curls. Serves 8.
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