Dark Indulgence

dark chocolate mousse

This is a recipe I tried not too long ago.  It’s perfect for when you’re craving something a little naughty.

Dark Chocolate Mousse

For the mousse

  •          5 ¼ ounces good bittersweet chocolate, chopped
  •          1 ¾ cup cold heavy cream
  •          3 large egg whites
  •          6 tsps sugar

For the whipped cream topping

  •          2 tbsps sugar
  •          1 cup cold heavy cream

Shaved bittersweet chocolate for garnish

Place chocolate in a large bowl set over a double boiler at a low simmer.  Stir chocolate until melted.  Turn off heat and let stand.

In a stand mix with the whisk attachment, beat the cream until soft peaks form.  Set aside.

In the stand mix with the whisk attachment, whip eggs to soft peaks.  Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the double boiler and using a whisk fold in the egg whites all at once.  When the whites are almost completely incorporated, fold in the whipped cream.  Cover the mousse and refrigerate for one hour.

For the whipped cream, in the stand mix, whip the cream and sugar until peaks form.

To serve, fill a goblet or ramekin with mousse and top with whipped cream and chocolate shavings.



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