Chocolate Mousse
Chocolate mousse that's also a creamy, light, and airy dessert made primarily of chocolate. The word "mousse," which means "foam" in French, needs to reflect the fluffy texture mentioned above.
Ingredients
- 200g (7 oz) dark chocolate (around 70% cocoa), chopped
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- One cup (240 milliliters) of heavy cream (plus an addition for seasoning)
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings
- Whipped cream
- Chocolate shavings
- Fresh berries
- Salt and Pepper - To taste.
Instructions
Melt The Chocolate:
- Place chopped chocolate in a heatproof bowl.
- Melt it gently over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
Beat The Egg Yolks:
- Whisk the egg yolks and 2 tablespoons of sugar in a bowl till they are pale and thick.
- Stir in the vanilla extract and cooled melted chocolate until combined.
Whip The Cream:
- Surpassed the heavy cream till it forms soft peaks in a distinct bowl. Cast aside.
Whip The Egg Whites:
- In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually beat in the remaining lump of sugar until stiff, glossy peaks form.
Fold Everything Together:
- Insert the whipped cream to the chocolate mixture but also fold gently.
- Then carefully fold in the whipped egg whites in 2 batches, maintaining as much air as possible.
Simmer Down:
- Use a ladle like this one to serve glasses or transition into these very same meringue plastic containers.
- To set, place inside the fridge for at least 2 hours or overnight.
Ends Up Serving:
- Insert fruit, dark chocolate ganache, or creamy filling for seasoning unless users shouldn't have to.