Cashew Nut and Chocolate Mousse (Mousse de Castanhas de Caju e Chocolate)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 ounces (2 squares) unsweetened chocolate 1/2 cup sugar 5 egg yolks
1 cup roasted cashew nuts, finely ground 1 cup heavy cream 5 egg whites



1 Break the chocolate into small pieces and put with 2 to 3 tablespoons of water into the top of a double boiler over boiling water. Add the sugar and stir until the chocolate is melted and the sugar dissolved. Remove the pan from the heat and beat in the egg yolks, one at a time, beating well after each addition. Stir in the ground cashew nuts. Beat the cream until it stands in firm peaks and fold it into the chocolate mixture. Beat the egg whites until they stand in firm peaks and fold into the chocolate mixture, lightly but thoroughly. Pour into a 1-quart souffle dish and refrigerate overnight or for several hours. Serve, if liked, with sweetened whipped cream.

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