Decadent and Fluffy Chocolate Mousse
This has always been a personal favorite of mine since I was a child. I mean come on, what kid wouldn’t love something that’s rich, chocolate, and fluffy! I have met many others with the same views as adults because come on, we’re all just children inside when it comes down to it.
Servings 6 servings
Calories 364kcal
Equipment
- 1 stand mixer (or whisk)
- 1 medium metal bowl (for melting chocolate)
Ingredients
- 4 Eggs (separated into egg whites and yolks)
- 1 1/4 cup Heavy cream
- 1 cup Chocolate of your choice (I like semi-sweet baking chocolate)
- 1/2 tsp Cream of tartar
Instructions
Merengue
- Separate the 4 eggs. Gently crack the eggs one by one into your hand over the large mixing bowl and letting the whites separate from the yolks through your fingers. Set aside the yolks in the medium bowl. Make sure that when you do this, you are careful to not break the yolk and let it mix into the whites because then you will not properly be able to make the merengue.4 Eggs
- Whisk (attachment or by hand) until egg whites are foamy.
- Add 1/2 teaspoon cream of tarter. Whisk until stiff peaks form. Be careful not to over whisk, or it will fall apart and won't be save-able.1/2 tsp Cream of tartar
- Transfer merengue into medium mixing bowl and set aside.
Chocolate
- Create a bane mare (double boiler) by having a small pot with water on the stove. Turn heat to medium and let water come to a simmer. Place metal mixing bowl over the pot.
- Add chocolate and whisk chocolate until fully melted. Remove from heat.1 cup Chocolate of your choice
- Quickly whisk in egg yolks one at a time. This must be done quickly so the egg done turn scrambled.4 Eggs
- Once all egg yolks are whisked in, set aside.
Whipped Cream
- In the same bowl that you made the merengue in, now place 1 1/4 cup of heavy cream in.1 1/4 cup Heavy cream
- Turn your mixer on medium speed and go until you see the same stiff peaks form again.
The Mousse
- Now you have all three parts. Take the bowl with the melted chocolate. This should still be warm but not hot.
- Add 1/3 of the merengue to the chocolate. With a rubber spatula, slowly fold the two ingredients together. Be careful not to deflate the mixture too much.
- Once done, do the same with the whipped cream.
- Repeat this process until all of your ingredients are combined.
- Separate into 6 serving bowls and place into fridge to chill for 1-2 hours.
Nutrition
Calories: 364kcal | Carbohydrates: 23g | Protein: 7g | Fat: 30g | Fiber: 3g | Sugar: 18g
