This chocolate mousse recipe, adapted from Mark Bittman's How to Cook Everything, is delectably rich. It's worth it to splurge on good chocolate to make this dish (Scharffen Berger is my go to brand). For presentation, spoon the mousse into homemade or store-bought pastry shells and top it with chocolate shavings. As an added treat, you can make a delicious semifreddo by simply freezing the mousse.
Serves 4 to 6
- 2 tbsp. butter
- 4 oz. bittersweet chocolate
- 3 eggs, separated
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp. vanilla extract
- Using a double broiler set over gently simmering water, met the butter and chocolate together and mix well. Let cool.
- In a medium bowl, beat the egg yolks. Once the chocolate has cooled enough to touch, add it to the eggs and mix well. Refrigerate until mixture is chilled.
- In a small bowl, beat the egg whites with 1/8 cup sugar until they hold stiff peaks. Do not over mix.
- In another small bowl, beat the cream with the remaining sugar and the vanilla until it holds soft peaks.
- Add a few spoonfuls of the egg whites to the chilled chocolate mixture. Gently mix with a spoon, being careful to keep the egg whites light in texture. Gently, fold in the remaining egg whites. Finally, fold in the cream and refrigerate for at least an hour.
- Serve the mousse in bowls or pastry shells, topped with shaved chocolate and/or freshly whipped cream.