Ultra-Light Chocolate Mousse

Ingredients

• 170 g bittersweet chocolate (finely chopped; estimated because the full ingredient list is behind the site paywall)
• 6 large eggs (separated; the eggs are not cooked. Estimated from the described technique.)
• 50 g granulated sugar (Estimated quantity; used to stabilize and sweeten the whipped egg whites.)
• fine sea salt (A pinch, estimated; optional but helps balance the chocolate.)

Steps

1. 1

   Finely chop the bittersweet chocolate and place it in a heatproof bowl. Melt it gently over a saucepan of barely simmering water, or in short microwave intervals, stirring frequently. Remove from the heat as soon as the chocolate is smooth; do not let it become hot.

2. 2

   Separate the eggs, placing the whites in a clean, grease-free mixing bowl and the yolks in a separate bowl. Whisk the yolks until smooth, then gradually whisk them into the melted chocolate. If the chocolate has cooled and thickened, let it stand briefly until fluid but only lukewarm.

3. 3

   Add the sugar and a pinch of salt to the egg whites. Using an electric mixer on medium speed, whip continuously until the whites form a soft, stable foam with moist peaks. Do not whip to dry, rigid peaks; underwhipped whites are easier to incorporate and produce a more uniform mousse.

4. 4

   Stir about one-quarter of the whipped whites into the chocolate mixture to lighten it. Fold in the remaining whites in two or three additions, using a large spatula and broad strokes. Stop as soon as no large white streaks remain so the mousse stays airy.

5. 5

   Transfer the mousse to a small serving casserole for family-style serving, or divide it among four to six ramekins or individual bowls. Smooth the tops if desired.

6. 6

   Cover and refrigerate until fully chilled and set, about 2 hours. Serve cold, optionally topped with chocolate shavings. The mousse is best eaten within 12 hours of preparation because the uncooked egg-white foam gradually breaks down and becomes watery.

Notes

The source states that the eggs are not cooked. Use very fresh, pasteurized eggs if preferred, and keep the mousse refrigerated. The source specifically cautions against overwhipping the whites: whip on medium speed for a more stable foam with uniform bubbles. The complete ingredient list and exact method were not visible in the supplied page excerpt, so quantities and some procedural details are estimates based on the described dish and technique.

Nutrition per serving

• dessert
• chocolate
• French
• no-bake
• refrigerated
• gluten-free
• vegetarian
• make-ahead