A simple recipe for chocolate mousse that can be made ahead and stored in the refrigerator until ready to serve. Top with a sprinkle of Maldon Sea Salt and a few Anna’s Gingerbread cookies for a holiday dessert.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:12 small servings 1x
10 ounces bittersweet chocolate chips
3 tablespoons butter
5 large egg yolks
1 ounce water
4 tablespoons white sugar
4 large egg whites
8 ounces heavy cream, whipped
Combine the chocolate and butter and melt over a hot-water bath. Once melted, stir until smooth and set aside.
Whip the heavy cream using a stand or hand mixer until stiff peaks form.
Combine the egg yolks and water and 2 tablespoons sugar and whisk over a hot-water bath for 15 seconds. Remove from the heat and whip or whisk until cool.
Combine the egg whites with the remaining sugar and whisk over a hot-water bath for 15 seconds. Remove from the heat and continue to beat or whisk un til full volume. Continue until cool.
Using a silicone spatula, fold the egg whites into the egg yolks.
Fold the butter-chocolate mixture into the egg mixture.
Fold in the whipped cream. Continue to gently fold until the mixture becomes one color.
pour into large measuring cup so that you can pour into small cups or bowls.
cover each with a small piece of plastic wrap and store in refrigerator.
*For a hot-water bath I use a medium sauce pan with a glass mixing bowl placed on top. I find a size that does not rest on the bottom, but leaves a little space for the water to boil underneath the bowl.
*Recipe adapted from Gourmet Magazine
Keywords: simple, easy recipe, dessert, make ahead dessert, chocolate