Dark-Chocolate Mousse

Serves: 3

Santos Walker

1 January 1970

Based on User reviews:

69

Spice

53

Sweetness

66

Sourness

39

mins

Prep time (avg)

3.2

Difficulty

Ingredients:

6 tbsps

Unsalted Butter

6 large

Egg (separated)

3 tbsps

Sugar

1 cup

Heavy Cream (chilled)

1 tbsp

Unsweetened Cocoa Powder

Directions:

1

Mousse: Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes

2

Set chocolate mixture aside

3

Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes

4

Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes

5

Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain

6

Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume)

7

Divide mousse among ramekins, smooth surface, and chill at least 4 hours

8

Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes

9

Set chocolate mixture aside

10

Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes

11

Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes

12

Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain

13

Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume)

14

Divide mousse among ramekins, smooth surface, and chill at least 4 hours

15

Do Ahead Mousse can be made 4 days ahead

16

Cover and keep chilled

17

Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form

18

Mousse can be made 4 days ahead

19

Cover and keep chilled

20

Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form