Chocolate Mousse With Fresh Ginger

By Craig Claiborne

Total Time
45 minutes, plus refrigeration
Rating
4(25)
Comments
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Featured in: A PREDILECTION FOR GINGER LED TO CULINARY ADVENTURE

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Ingredients

Yield:About 10 servings
  • 2tablespoons finely minced ginger
  • 10tablespoons sugar
  • 6ounces dark semisweet chocolate, preferably imported
  • 3tablespoons butter
  • ¼cup rum
  • 6egg whites
  • 4egg yolks
  • ½teaspoon vanilla
  • 1cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

282 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 38 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.

  2. Step 2

    Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.

  3. Step 3

    Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.

  4. Step 4

    Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.

Ratings

4 out of 5
25 user ratings
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Comments

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nicaseltz

I used a microplane grater for the ginger, and ended up with stringy bits throughout that ruined the texture. After straining through a mesh sieve, it was rescued. But the resulting ginger flavor was pretty strong so next time I will sub ginger juice and reduce the amount. That said, this was heavenly on the tongue!

Jude

Delicious classic flavor of ginger and chocolate comes through. Great for the holidays. Be sure that the chocolate mix has cooled before folding in egg whites or the whites will deflate. But do not cool too much or it will start to harden. I used one of those tools that grates citrus peels to prepare the ginger. got a lot of the ginger liquid that way, whcih I beleive helped birng the ginger flavor through

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