Chocolate Mousse
May 23, 2022Our boys loved this chocolate mousse, which can be made a day ahead of time if you want. The recipe does use raw eggs, so we used pasteurized eggs.
You will need:
- 3 T unsalted butter
- 6 oz bittersweet chocolate chips
- 3 eggs, room temperature, yolks and whites separated
- ½ t cream of tartar
- ¼ c sugar
- ½ c heavy cream, cold
- 2 T instant espresso powder
- ½ t vanilla extract
Then you will…
- Add the butter and chocolate chips to a medium microwave-safe bowl.
- Microwave it in 20-second intervals, stirring between each round, until the chocolate is about three-quarters melted.
- Stir, allowing the residual heat to finish melting the chocolate completely.
- Separate the yolks and egg whites into two small bowls.
- Whisk the egg yolks into the chocolate mixture, one at a time. You want to mix until smooth before adding the next yolk. Set aside.
- Using a stand mixer or an electric hand mixer, whip the egg whites on medium-high speed until foamy.
- Add the cream of tartar and beat until you have soft peaks.
- Gradually beat in ¼ cup of the sugar and continue beating until you have stiff peaks.
- Gently fold the egg white mixture into the chocolate mixture until well mixed in (i.e., you shouldn’t see streaks of white). Set aside.
- Using a stand mixer or an electric hand mixer, whip the heavy cream and espresso powder on medium-high speed until it begins to thicken.
- Add the vanilla and continue beating until you can make medium peaks that don’t lose their shape entirely.
- Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
- Divide the mousse between 6-8 individual glasses.
- Chill at least 2 hours.
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