Chocolate mousse
A light yet intense mousse of melted dark chocolate, egg yolks and whisked egg whites, folded gently and chilled until set.
Method
- 1
Melt the chocolate and butter in a heatproof bowl over barely simmering water, stirring now and then until smooth.
- 2
Lift the bowl off the pan and let the chocolate cool until just warm to the touch.
- 3
Separate the eggs, putting the whites into a large, spotlessly clean bowl.
- 4
Beat the yolks into the chocolate one at a time. It will thicken and turn glossy.
- 5
Whisk the egg whites with the salt until they form soft peaks.
- 6
Add the sugar a spoonful at a time, whisking until the whites are glossy and hold firm peaks that are not dry.
- 7
Stir a large spoonful of the whites into the chocolate to loosen it.
- 8
Fold in the remaining whites in two additions, cutting through the middle and turning the bowl, until no white streaks remain.
- 9
Spoon the mousse into six small glasses or one serving bowl.
- 10
Cover and chill until set.
Notes
- If the chocolate turns thick and grainy when the yolks go in, beat in a tablespoon of warm water to bring it back to smooth.
- This dessert contains raw eggs. Use the freshest eggs you can find and avoid serving it to anyone pregnant, very young, elderly or with a weakened immune system.
- It keeps, covered, in the fridge for up to 2 days.
Equipment
Heatproof bowl, Saucepan, Large clean mixing bowl, Electric hand mixer, Spatula, 6 small glasses or a serving bowl