Mousse au Chocolat
Serves: 6-8
*This recipe can be halved
Ingredients-
- 6 large eggs, room temperature
- 8 oz (225 g) bittersweet or semisweet, good quality chocolate (60-70%), chopped
- 3/4 cup (180 ml) heavy cream
- Big pinch of salt
- ¼ cup (50 g) granulated sugar
- Powdered freeze-dried raspberries, optional
Directions-
- Start by separating the eggs. This is easiest when they’re cold. Place the yolks in small bowl and the whites in a mixer bowl.
- Heat up the chocolate and heavy cream either in the microwave doing short blasts or in a bain marie on the stovetop. Be careful that the chocolate doesn’t get too hot or it will burn. Stir it frequently and stop heating when there are just a few pieces left.
- Transfer to your serving dish and whisk in the egg yolks and a big pinch of salt. Let cool slightly.
- Start whipping up the egg whites with the whisk attachment on medium-high speed. Slowly add the granulated sugar and whip until they are at a medium/firm peak.
- Transfer 1/3 of the whipped-up whites to the chocolate mixture and whisk in completely. Then carefully fold in the remaining egg whites.
- Smooth out the top, cover with plastic wrap and chill at least 5 hours, or even better overnight.
- When ready to serve, decorate by dusting with freeze dried raspberry powder.
- Lasts for 3-5 days in the fridge.
- Enjoy!
