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Author Notes: Most chocolate mousse recipes take a custard or pudding and try and lighten it. Even the ones without egg yolks that use only cream or even the genius recipe that uses only water still have a heavier pudding like consistency to them. I learned this recipe from my Mom. So it was my only concept of chocolate mousse for many years. When my Mom described it to me the first time She served it She said to imagine melting a chocolate bar and then blowing bubbles into it until it was one big bubble of chocolate and air. This is what I always thought chocolate mousse should taste like. —David
ounces best quality bittersweet chocolate
1 teaspoon sugar (preferably superfine)
optional: vanilla, grand marnier, other flavorings
- Coarsely chop chocolate and place in double boiler with salt and 2 T cream. Melt and then cool to just above room temperature
- Whip remaining 6 T cream with 1 t sugar until just stiff (add vanilla, grand marnier etc. if desired)
- In a separate bowl whip egg whites to soft peaks and add 1 T sugar. Whip to stiff peaks
- When chocolate has cooled, add cream and 1/4 of egg whites and gently blend into chocolate. Then with rubber spatula very, very gently fold in remaining egg whites. Gently pour into a shallow dish( 8 x 8, 9 x 9,9 x 13), cover and refrigerate for at least 4 hours or overnight.
- Garnish with sliced toasted almonds, raspberries etc. or not
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