Chocolate Mousse
Chocolate. Rich and fluffy with a cloudlike creaminess that melts in your mouth. It’s a simple yet elegant dessert.
Equipment
- Double boiler or saucepan with heat proof bowl
- Electric mixer
Ingredients
- 8 ounces high quality bittersweet chocolate, broken into pieces
- 6 tablespoons butter, room temperature
- 3 extra-large eggs, separated
- 1 tablespoon good Cognac or brandy
- ⅛ teaspoon kosher salt
- 1 cup heavy whipping cream
Instructions
- Combine the bittersweet chocolate and the butter in the top of a double boiler set over medium-low heat. Stir frequently as the chocolate and butter melt to keep the chocolate from scorching.
- While the chocolate melts place the egg yolks in a small mixing bowl. Beat on medium-high speed until the yolks are thick, light and lemon-colored, about 3 to 4 minutes.
- Once the chocolate and butter have melted add a small amount to the beaten egg yolks, whisking to blend in the chocolate and temper the eggs.
- Then add the egg yolks to the chocolate and butter, whisking to combine. Stir in the Cognac and set aside to cool.
- Place the egg whites in a medium mixing bowl and add the kosher salt. Using clean beaters, beat on medium speed until the egg whites are fluffy and form soft peaks, about 2 minutes.
- Pour the heavy whipping cream into a large mixing bowl and beat, starting on low speed until the cream starts to thicken. Increase the speed to medium-high and beat until stiff peaks form, about 2 to 3 minutes.
- Add the beaten egg whites to the bowl with the cream, and then add the melted chocolate mixture. Using a spatula, gently fold the chocolate into the cream and egg whites. Take care to not deflate the whipped cream or egg whites but fold in until they are blended into the chocolate.
- Divide the chocolate mousse into 6 dessert cups or pour it into one large serving dish. You can serve the mousse right after you make it or cover in plastic wrap and chill it for a day or two. The chilled mousse will thicken into fluffed, creamy goodness!
Notes
If you don't have a double boiler on hand, you can place a metal mixing bowl over a saucepan of simmering water.