Black Forrest Mousse

Name: Black Forrest Mousse
Ingredients: 1-1/2 cup Butter, Softened (This Is About 2 Cups And 2 Tablespoons); 2-1/4 cups Sugar; 2-1/4 teaspoons Pure Almond Extract (do Not Use Imitation); 5 whole Eggs, Separated (Use Large Size); 1-1/2 Tablespoon Brandy (optional But Why Wouldn't You); 12 ounces, fluid Semi-Sweet Chocolate Chips; 2 cups Heavy Cream

7 ingredients

8 steps

Ingredients

1-1/2 cup Butter, Softened (This Is About 2 Cups And 2 Tablespoons)
2-1/4 cups Sugar
2-1/4 teaspoons Pure Almond Extract (do Not Use Imitation)
5 whole Eggs, Separated (Use Large Size)
1-1/2 Tablespoon Brandy (optional But Why Wouldn't You)
12 ounces, fluid Semi-Sweet Chocolate Chips
2 cups Heavy Cream

Directions

1

Beat the butter till submissive or at least till creamy. Blend in sugar, almond extract, yolks, and brandy (you lush). Beat all several minutes.
2

Melt the chips and add to the butter mess.
3

Beat the egg whites till stiff. Fold into butter mixture with wire whip, excuse me, whisk.
4

Fold in heavy cream gently. The mess will be grainy at this point.
5

Pour into a glass bowl.
6

Give it the cold shoulder; put in the freezer for at least 6 hours.
7

Can be made waaaay in advance of any party or event. This stuff keeps like a dream in the freezer. My brother has been know to eat the batch all by himself one spoonful at a time over the course of 3 months. This stuff is very rich, but so worth the time.
8

Also if you get tired of the cherry flavor of the almond extract and brandy, substitute Grand Marnier for a chocolate orange taste or Peppermint Schnapps for minty freshness. It's up to you, this recipe is very forgiving.