Dark Chocolate Mousse
Melted dark chocolate and egg yolks, lightened with whipped egg whites. Chill it for 3 hours, so make it in the afternoon for dinner.
The mousse sets on the chocolate alone, so use a bar with 60% to 70% cocoa; a higher percentage sets stiff and grainy. Let the melted chocolate cool before the yolks go in, or they will scramble. Whites whipped past stiff peaks fold in as lumps, so stop when the peaks hold their shape and the tips just bend. Fold with a wide spatula, cutting to the bottom of the bowl and turning it over, and stop the moment the streaks are gone.
Contains raw or lightly cooked egg. Use pasteurised eggs if you are pregnant, elderly, very young or immunocompromised.
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Ingredients
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Method
9 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
Cover each ramekin with plastic wrap and keep in the refrigerator. Serve cold, straight from the fridge.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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