This chocolate mousse is the epitome of dessert indulgence, combining the deep, rich flavors of bittersweet chocolate with a luscious, airy texture. The secret to its smoothness lies in the careful folding of whipped cream and beaten egg whites into the melted chocolate, creating a dessert that is both light and decadent.
Ingredients:
- 6 oz (170g) bittersweet chocolate, chopped
- 3 large eggs, separated
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions:
- Melt the Chocolate: Place the chopped chocolate in a heatproof bowl over a pot of simmering water (double boiler) and stir until completely melted and smooth. Remove from heat and let cool slightly.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- Prepare Egg Yolks: In another bowl, whisk the egg yolks with granulated sugar and vanilla extract until pale and creamy.
- Combine Ingredients: Gently fold the melted chocolate into the egg yolk mixture until well combined.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, being gentle to maintain the light texture.
- Fold in Cream: Gently fold the whipped cream into the chocolate mixture until evenly blended.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
- Serve: Garnish with shaved chocolate, berries, or a dollop of whipped cream if desired. Enjoy!
