Ingredients

10 eggs
4oz white sugar
½ lb unsalted butter, roughly chopped
1 lb semi sweet chocolate chips
1 qt heavy cream

Tools Required

1 large mixing bowl
1 small heat proof mixing bowl
Stand mixer with bowl and whisk attachment (or separate bowl and whisk if you don’t have one)
1 large whisk
1 large rubber spatula
Slotted metal spoon

Procedure

• Carefully separate the yolks from the whites of the ten eggs.The best way to approach this task is to do so one egg at a time so you can be absolutely sure not to get any yolk in with the whites.Ultimately the yolks should be in the large mixing bowl, and the whites should be in the bowl of the stand mixer.
• Use the stand mixer with the whisk attachment, on medium/high speed, to whip the egg whites to stiff peaks, and set aside.

• Add the 4oz sugar to the egg yolks in the large bowl and, use the large whisk to whip until the yolks double in volume and turn very pale, set aside.

• Place the chocolate chips and the butter in the small heat proof bowl. Bring an inch of water to a simmer in a pot that is of a slightly smaller diameter than that of the heat proof bowl, place the bowl on top of the simmering pot, making sure the bottom of the pot does not touch the water. Use the slotted spoon to stir the chocolate and butter mixture until it is completely melted and free of lumps, make sure not to get any water in the chocolate during the mixing process or it will seize up. Set aside and let cool slightly.

• Use the stand mixer and whisk attachment to whip the heavy cream to stiff peaks, set aside.

• Carefully fold the egg whites into the egg yolks, in ¼ increments.

• In approximately 10 installments, fold the melted chocolate into the egg mix. The reason for the many installments is to raise the temperature of the eggs as little as possible, in order to avoid curdling. The easiest way to lightly distribute the melted chocolate into the eggs is to let it flow through the slots of the spoon, in thin strands. Make sure to scrape the chocolate off the bottom when folding as it tends to sink through the eggs, and you want to get all of it mixed in.

• Finally, fold the whipped cream into the egg and chocolate mixture in ¼ increments, for this final step it is important to mix as little as possible, just enough to incorporate the whipped cream into the egg mixture, in fact it is better to leave a few streaks of whipped cream unincorporated, than to over mix.

• Place the finished mousse into serving vessels, or a larger container, cover tightly with plastic wrap, and refrigerate. Mousse will keep for up to a week.

NOTE: This recipe can be cut in ½ or ¼ but depending on the size of you mixer, the small quantities of eggs that result from the recipe reduction may not whip evenly.

Once the chocolate mousse is completed you can serve it with a couple strawberries, some whipped cream and a piece of mint.  Other uses would include chocolate mousse pie or just eating straight from the bowl

Enjoy!

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Ingredients

1/2 c. unsalted butter
3/4 c. smooth peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 1/4 c. all-purpose flour, sifted
3/4 tsp. baking soda
1/2 tsp. baking powder
16 oz. mini pretzels, salted (coarsely chop 1 cup for the dough, keep the rest whole)
1/4 tsp. salt
1 tsp. vanilla
16 oz. milk or dark chocolate
powdered sugar (optional)

Preparation

Preheat over to 350 degrees.  With a mixer, cream together the peanut butter and both sugars for approximately 1-2 minutes, scraping down the bowl halfway through.  Add the egg and vanilla, mix until blended, and scrape the bowl again.  Don’t over-mix!  Combine the flour, baking soda, and baking powder and add to the batter.  Mix on low until just combined.  Add the chopped pretzels and mix until just blended.  Scoop out 2-inch balls of dough and drop on greased sheet pans.  Press one whole pretzel into the center of each ball to flatten.  bake for approximately 10-15 minutes until golden brown.  Cool.

Melt chocolate in a double boiler.  Dip the bottoms of the cooled cookies in the chocolate.  Place the cookies upside-down on a parchment-lined tray.  When dry, flip the cookies back over and sprinkle lightly with powdered sugar.

Enjoy!

You can download a PDF version of this Chocolate-Dipped Peanut Butter Pretzel Cookies Recipe.

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Photo by: abbyladybug