Chocolate Mousse
6 portionsImpress dinner guests with this personal sized luxurious dessert. So fluffy, chocolaty, and decadant! A few tips: Heat chocolate gradually to avoid siezing, start with room temp eggs, work quickly, and don't whip the egg whites too much.
What you will need
6 oz Semisweet Chocolate Chips
2 Tbsp Heavy Cream
3 Eggs
1/4 cup Sugar
pinch Salt
1/2 tsp Vanilla Extract
1/2 cup Heavy Cream
2 Tbsp Sugar
Whipped cream, optional
(Nutritional facts 371 calories, 25.37 g fat, 29.61 g carbohydrates, 10.91 g protein, 262 mg cholesterol, 367 mg sodium)How to cook
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Gather and portion ingredients.
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Break up the chocolate and melt over a double boiler with 2 tbsp of heavy cream. Make sure not to heat the chocolate too much or it will seize and be unusable. Keep the water in the double boiler very low.
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Mix the melted chocolate with the heavy cream until silky and smooth. Set aside to cool slightly while you whip the egg yolks.
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Separate the eggs. Add the yolks to a medium mixing bowl.
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Add the 1/4 cup sugar and a pinch of salt to the egg yolks.
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Using a hand mixer or stand mixer, whip the egg yolks and sugar until fluffy and lighter in color.
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Add the vanilla extract to the bowl with the egg yolk mixture.
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After the chocolate has cooled slightly, temper the eggs by adding just a spoonful of the warm chocolate ganache and quickly mixing to combine. This will ensure that the warm chocolate does not cook the eggs.
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Once the eggs and chocolate are mixed together and the same temperature, it is safe to add the remaining chocolate and mix together until combined.
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Whip the egg whites until bubbly, and slowly sprinkle in the remaining 2 tbsp sugar while the whisk is running. Whip to stiff peaks. Best to stop a little too early than too late here. Set aside.
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Using a separate bowl, whip the heavy cream to stiff peaks. Again, best to whip a little less than too much!
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Gradually and gently fold the egg whites into the chocolate mixture in three batches. You may need to transfer to a larger bowl here!
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Once the egg whites are incorporated, fold the whipped cream into the choclate mixture until just combined. Do not overmix here or the mousse may become heavy.
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Portion the mousse into individual dishes. This should make 6-8 portions depending on the size of your dishes.
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Refrigerate the mousse for at least 2 hours up to overnight.
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Serve with whipped cream, berries, and mint if you'd like!
How to Melt Chocolate with a Bain Marie (double Boiler)
This will show you how to set up a double boiler, perfect for melting chocolate and making hollandaise, custard, and more! You do not need any special equipment for this technique, just a bowl that fits on top of a pot. The bowl just needs to fit on top of the pot without sinking in and touching the water inside.