Ingredients
Equipment
Method
Chocolate Mousse Preparation
- Chop the chocolate and place it in a heatproof bowl with unsalted butter. Set over simmering water and stir until melted. Remove and cool slightly.
- Whisk egg yolks with half of the sugar until thick and pale.
- Fold the egg yolk mixture into the melted chocolate until smooth.
- Whip the heavy cream with vanilla until soft peaks form.
- Beat egg whites with a pinch of salt and remaining sugar until stiff peaks form.
- Gently fold whipped cream into chocolate mixture, then fold in beaten egg whites until no streaks remain.
- Spoon the mousse into cups or ramekins, cover, and refrigerate for at least 2 hours.
- Serve with whipped cream or shaved chocolate as garnish.
Nutrition
Notes
For best flavor, consume within a few days of refrigeration. Use high-quality ingredients for optimal results.