Chocolate Mousse (Mousse au Chocolat)
This is a classic French chocolate mousse built on bittersweet chocolate, whipped egg whites and cream. The name means chocolate foam, and the texture follows through: the whites are folded in by hand in three additions so the air stays in. It needs only a few ingredients, and the two fussy jobs, separating eggs and folding, are easy to learn. Water can be swapped for coffee or a spirit.
Instructions
Melt the chopped chocolate in a double boiler, then set it aside to cool. It should be cool enough that you can touch it without discomfort before it meets the yolks.
Separate the eggs. Whip the whites and the cream in separate bowls until each is very firm, then put both in the refrigerator.
Put the egg yolks and hot water in a mixing bowl. The water only needs to be as hot as your tap will run it, roughly 50 to 60°C (120 to 140°F).
Beat the yolks slowly with a mixer while adding the sugar, then increase the speed. Keep going until the mixture is thick and has turned a light yellow.
Stir the cooled melted chocolate into the yolk mixture and mix right away. If you wait, the chocolate can cook the yolks and leave you with chocolate scrambled eggs.
Switch to a whisk and do not use the mixer again. Fold the whipped egg whites into the chocolate mixture in three parts, then fold in the whipped cream.
The mousse should look light brown and very fluffy. While it is still liquid, divide it among individual serving dishes.
Chill in the refrigerator for 4 to 6 hours before serving. When ready, the mousse will be quite firm.
Make it personal.
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