Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
This voluptuous mousse with its darkly intense chocolate frothed with airy eggs to a texture as light as hummingbirds’ wings ranks high on the happiness side! Enjoy!
- Melt the chocolate in the top of a double boiler or in a heavy, 2 quart saucepan set over a larger pan of simmering water. Cook, stirring, over low heat until melted and smooth. Add the butter, stirring until well blended. Remove the pan from the heat and allow the chocolate to cool slightly.
- Place the egg yolks in one large bowl and the whites in another large bowl. Using a wire whisk or fork, beat the egg yolks until they are well blended. Slowly add the beaten egg yolks to the slightly cooled chocolate, beating constantly, until well blended. Return the saucepan to the simmering water or place over very low heat and cook, stirring for 1 to 2 minutes. Remove from the heat and cool. Transfer the mixture to a clean large bowl.
- Add the salt to egg whites and , using an electric beater or wire whisk, beat them until they hold stiff peaks. Using a large, slotted spoon, fold the egg whites into the cooled chocolate mixture, a little at a time, folding until no specks of white are visible. When all the whites have been amalgamated into the chocolate, turn the mixture into either a pretty serving bowl or 8 dessert dishes. Cover and chill in the refrigerator for at least 2 hours and up to 12 hours.
- To serve, beat the cream with the sugar until it holds soft peaks. Serve the chocolate mousse with a scoop of whipped cream on top.