Chocolate Mousse
Bittersweet chocolate lightened with whipped egg white and cream so it sets airy and rich without gelatin. Pasteurized eggs keep the uncooked mixture safe to eat.
- 1
Melt the chocolate and butter in a bowl set over barely simmering water, stirring until smooth. Take off the heat and cool until just warm to the touch, about 5 minutes.
- 2
Whisk the egg yolks, vanilla, and salt into the warm chocolate one yolk at a time, until glossy and thick.
- 3
Beat the pasteurized egg whites to soft peaks, then rain in the sugar and beat to firm, glossy peaks.
- 4
Whip the cold cream to soft peaks in a separate bowl.
- 5
Fold a third of the whites into the chocolate to loosen it, then fold in the rest in two additions. Fold in the whipped cream just until no streaks remain, keeping as much air as you can.
- 6
Divide among six glasses or ramekins and refrigerate at least 1 hour, until set but still soft enough to take a spoon easily. Serve cold.
Ingredients
- 7 ounces bittersweet chocolate (70%), finely chopped
- 3 tablespoons butter
- 3 large pasteurized eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup cold heavy cream
Instructions
- 1
Melt the chocolate and butter in a bowl set over barely simmering water, stirring until smooth. Take off the heat and cool until just warm to the touch, about 5 minutes.
- 2
Whisk the egg yolks, vanilla, and salt into the warm chocolate one yolk at a time, until glossy and thick.
- 3
Beat the pasteurized egg whites to soft peaks, then rain in the sugar and beat to firm, glossy peaks.
- 4
Whip the cold cream to soft peaks in a separate bowl.
- 5
Fold a third of the whites into the chocolate to loosen it, then fold in the rest in two additions. Fold in the whipped cream just until no streaks remain, keeping as much air as you can.
- 6
Divide among six glasses or ramekins and refrigerate at least 1 hour, until set but still soft enough to take a spoon easily. Serve cold.