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