Make this Chocolate Mousse for Dessert
©Martine Bertin-Peterson - Goût et Voyage Dessert · Flans, Puddings · Martine Bertin-Peterson · Provencal Recipes · TasteThere is something deliciously decadent about a chocolate dessert. So, this Chocolate Mousse fits the bill perfectly, it’s easy to make, and your guests will love the extra effort.
Chocolate Mousse
This easy recipe was adapted from "Around My French Table" by Dorie Greenspan. Enjoy chocolate mousse as the finale for your holiday menu or any time of the year.
Equipment
- mixing bowls, glass microwave safe
Ingredients
- 7 oz bittersweet chocolate use the best quality you can find
- 6 large eggs separated at room temperature
- 3 tsp sugar
- pinch salt
- whipped cream for garnish
Instructions
- In a heatproof bowl, gently melt chocolate in the microwave on medium power. Using a whisk, stir the egg yolks into the melted chocolate, one at a time.
- In a stand mixer, beat the egg whites with a pinch of salt until they start to form peaks. Continue beating while gradually adding the sugar. Beat until the whites are shiny and hold medium-firm peaks.
- Spoon about 1/4 of the egg whites over the melted chocolate and stir gently until the mixture is smooth (this lightens the chocolate and makes the next step easier). Spoon the remaining egg whites over the chocolate mixture and carefully fold them together using a large spatula.
- Using the spatula, gently fold the mousse into a large serving bowl (or into individual serving dishes)—chill, covered, for 2-3 hours. Serve with fresh whipped cream or berries as garnish. The mousse will keep overnight but will become denser the longer it sits in the fridge.
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