Chocolate Mousse

Ingredients

• 3 Eggs (Separate while cold; use the whites and yolks separately.)
• 125 g 70% cocoa chocolate or bittersweet chocolate (Break or cut into small pieces about 1 cm / 0.2 inch.)
• 10 g Unsalted butter
• 0.5 cup Heavy cream (Full-fat cream.)
• 3 tbsp Caster sugar (Superfine white sugar.)
• Whipped cream (For serving.)
• Chocolate shavings (For serving.)

Steps

1. 1

   Work at a steady pace so the whipped egg whites and cream do not become too warm; this helps ensure reliable results.

2. 2

   Separate the eggs while they are cold. Place the whites in a large bowl and the yolks in a small bowl. Leave the whites aside while preparing the remaining ingredients.

3. 3

   Whisk the egg yolks until uniform.

4. 4

   Place the chopped chocolate and butter in a microwave-proof bowl. Microwave in 20-second bursts, stirring between each burst, until completely smooth. Add any optional flavorings at this point if using. Set aside to cool slightly; it should reach room temperature while remaining pourable.

5. 5

   Beat the cream until stiff peaks form, taking care not to over-whip it.

6. 6

   Clean the whisks. Add the sugar to the bowl of egg whites and beat until firm peaks form. The peaks should flop over like an “elf hat.”

7. 7

   Using a rubber spatula, fold the egg yolks into the whipped cream, using no more than about eight folds. A few streaks are acceptable at this stage.

8. 8

   Check the chocolate temperature. It should be at room temperature but still runny—at least 35°C / 95°F, with 40°C / 104°F being ideal. If it has become too cool or thick, microwave it in 5-second bursts until pourable.

9. 9

   Pour the chocolate into the cream-and-yolk mixture. Fold gently until combined, using no more than about eight folds; a few streaks are acceptable.

10. 10

    Add one-quarter of the beaten egg whites to the chocolate mixture. Fold until incorporated, smearing the spatula across the surface to blend in the white lumps. Aim for about 10 folds.

11. 11

    Pour the chocolate mixture into the remaining beaten egg whites. Fold gently until incorporated and no obvious white patches remain, aiming for no more than about 12 folds.

12. 12

    Divide the mousse among four small glasses or pots. Refrigerate for at least 6 hours, preferably overnight, until set.

13. 13

    Before serving, garnish with whipped cream and chocolate shavings. Raspberries and a tiny sprig of mint may also be added for color.

Notes

Raw eggs are essential to the classic French preparation but are not advisable for pregnant women or babies. The mousse keeps perfectly in the refrigerator for up to 2 days. Use baking chocolate from the baking aisle for the smoothest melting; tempered Lindt 70% eating chocolate is noted as an exception.

Nutrition per serving

• dessert
• French
• chocolate
• no-bake
• make-ahead
• vegetarian
• dinner-party