Ingredients
Equipment
Method
- Separate eggs while cold. Place whites in a large bowl and yolks in a small bowl. Set whites aside.
- Whisk the egg yolks until uniform in color.
- Break chocolate into pieces and place in a microwave-proof bowl with butter. Melt in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
- Beat the cream until stiff peaks form. Be careful not to over-whip.
- Add sugar to the egg whites. Beat until firm peaks form.
- Gently fold the egg yolks into the whipped cream using a rubber spatula, using a maximum of 8 folds. Some streaks are acceptable.
- Ensure the melted chocolate is still runny but warm (between 35C/95F and 40C/104F). If too cool, microwave in 5-second bursts until runny.
- Pour the melted chocolate into the cream and yolk mixture. Fold gently, using a maximum of 8 folds. Some streaks are acceptable.
- Add about one-quarter of the beaten egg whites to the chocolate mixture. Fold gently until incorporated, using about 10 folds to blend any white lumps.
- Pour the chocolate mixture into the remaining egg whites. Fold gently until incorporated and no obvious white patches remain, using a maximum of 12 folds.
- Divide the mousse mixture evenly between 4 small glasses or pots.
- Refrigerate for at least 6 hours, or preferably overnight.
- To serve, garnish with additional whipped cream and chocolate shavings. Raspberries and a mint sprig can also be added for color.
Nutrition
Notes
Use cooking chocolate, not eating chocolate, for a smooth texture. Full-fat cream that can be whipped is essential. For chocolate shavings, scrape a block of chocolate with a knife at a low angle. It's easier to separate eggs when cold, but whites whip better closer to room temperature. Aim for firm peaks when whipping egg whites. If adding flavorings like liquor, ensure they are at room temperature and add sparingly (up to 1 tbsp) to avoid affecting the mousse's set. The mousse is best consumed within 2 days but can keep for up to a week in the refrigerator.