Dark Chocolate Mousse
Serving Size / Yield
- 6 oz bitter sweet chocolate, divided use, finely chopped
- 3 large egg yolks*
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 2 large egg whites*
- 1/8 teaspoon cream of tartar
- 1/4 cup sugar
- Mint Leaves
- Whipped Cream
Set water to a simmer in a sauce pan.
Set a heatproof bowl over the pan, but not touching.
Stir in 6 ounces of the chocolate until melted.
Remove from the pan and whisk in egg yolks, whipping cream, and salt until well blended.
In a different bowl, use an electric mixer, set on medium to high speed, to beat the egg whites with the cream of tartar until frothy.
Add sugar and continue mixing until the mixture forms soft peaks.
Pour about 1/3 of the egg white mixture into the chocolate mixture, until no white streaks remain.
Gently mix in the remaining egg white mixture, until blended.
Put the mousse into four glass custard cups and refrigerate for 4 hours or overnight.
Garnish with whipped cream and mint leaves.