HEAVENLY CHOCOLATE MOUSSE Recipe
- 4 4 4egg yolks
- 3/4 0.75 0.75cup CUP_USVolumesugar
- 5 5 5ounces OUNCE_USVolumebittersweet chocolate
- 5 5 5ounces OUNCE_USVolumeunsweetened chocolate
- 1/2 0.5 0.5cup CUP_USVolumeheavy cream
- 8 8 8large egg whites
- 2 2 2teaspoons TEASPOON_USVolumelemon juice
In a large bowl whisk egg yolks together with 1/4 cup sugar.
Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.
In small saucepan, bring cream to a boil and stir it into the melted chocolate.
Stir the chocolate mixture into the egg yolks and sugar. Set aside.
In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.
Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.
Pour into individual serving glasses or bowls and chill at last six hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.
Raw Egg Warning: The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning … Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell.”
Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you’re a chocolate lover you’ll be transported. I prefer using part bittersweet chocolate for mousse because it gives a more intense chocolate flavor and less sweetness.