This recipe was pretty easy and tastes great. It is a simple mousse with just the right consistency. This recipe calls for uncooked eggs, which can contain salmonella. So, be aware of this and consider egg replacement options. I used Nestle semi-sweet chocolate chips (about 1/2 cup) for the mousse and grated some for the topping. I just used regular spray whipped cream for the topping.
Safety note: Studies have shown that there are possible health risks to using raw eggs. Instead, substitute a pasteurized egg product.
Mousse au Chocolat
4 oz. semisweet chocolate
4 T unsalted butter
4 large eggs, separated, room temperature
1/8 t. cream of tartar
1/2 c. heavy cream, whipped, for garnish
chocolate filigree for garnish
1. Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
2. Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
3. Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream and chocolate filigree. Serves 6.
4 T unsalted butter
4 large eggs, separated, room temperature
1/8 t. cream of tartar
1/2 c. heavy cream, whipped, for garnish
chocolate filigree for garnish
1. Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
2. Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
3. Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream and chocolate filigree. Serves 6.
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