This recipe is for chocolate lovers – chocolate mousse. There are many versions out there but I am going to give you a version that is as close to the French classic as possible.
Dark chocolate, eggs, sugar, butter, cocoa. Simple ingredients but execution is important. The hardest part in making this recipe is separating the egg whites from the yolk.
The rest is rather easy and you’ll be rewarded with a a delicious/decadent chocolate mousse.
Chocolate Mousse
Course: FeaturedDifficulty: moderateServings
8
servingsPrep time
15
minutesCooking time
5
minutesIngredients
1 cup semi-sweet dark chocolate chips
4 Tbsp. unsalted butter
4 large eggs
1/3 cup granulated sugar
1 Tbsp. cocoa powder
Directions
- Fill a medium sized pot with water to the halfway mark over low heat until simmering.
- Add the chocolate and butter into a metal bowl and place over the pot to make a double boiler.
- Stir constantly with a rubber spatula until the chocolate has melted. Add the cocoa powder, mix in and take off the heat and set aside.
- Separate your eggs – whites in a clean stainless steel medium bowl, the yolks in a another small bowl.
- Use your hand mixer to whip the whites into a meringue -at medium speed for 4-5 minutes. Add the sugar in increments while beating. Set aside.
- Add the yolks one at a time into the chocolate with a whisk. Now add 1/3 of the meringue into the chocolate and fold in with your rubber spatula. Add the remaining meringue and fold in.
- Cover with plastic wrap and place in the fridge for minimum two hours or divide and place in cups/glasses.
Notes
- You can make this up to 3 days in advance.