Chocolate Mousse
Top this luxurious classic with sweetened whipped cream, a strawberry, raspberries, mint leaves, or chocolate shavings. For a fancier presentation, put the chilled mousse in a pastry bag with a star tip and pipe it into martini glasses. Substitute white chocolate for the semisweet, and you will have White Chocolate Mousse.
INGREDIENTS | SERVES 6
- 12 ounces semisweet chocolate chips
- 4 egg whites, at room temperature
- 2 whole eggs
- 4 egg yolks
- ¾ cup heavy cream
Melt the chocolate in a metal or glass bowl set over simmering (not boiling) water. When chocolate is melted, remove the bowl from heat and set aside.
Whip the room-temperature egg whites to stiff peaks with a wire whisk or electric mixer; set aside.
Crack the whole eggs into the egg yolks; beat well to combine. Stir the yolk mixture into the melted chocolate.
Fold the whipped egg whites into the chocolate/yolk mixture with a rubber spatula.
Whip the heavy cream in a chilled bowl. Whisk half of the whipped cream into the chocolate/egg mixture to lighten it. Then, gently fold the remaining whipped cream in, just to incorporate. Chill at least 2 hours before serving.
Chocolate Mousse Pie
Make chocolate mousse pie by filling a chocolate Crumb Crust with chocolate mousse and topping it with whipped cream and chocolate curls made by running a vegetable peeler along a chocolate bar. You can make the whipped cream fancy by piping it with a star tip from a pastry bag.
