Simple Whipped Chocolate Mousse
Serving Size / Yield
- 8-oz. dark chocolate
- 2 Tbs. butter, softened
- 3 egg whites
- 1 12-oz. container whipping cream
Melt the chocolate and the butter together in a double boiler. Set aside until it cools to room temperature.
In the chilled bowl of a stand mixer, whip the eggwhites until they form stiff peaks. Whip the heavy cream in until that forms stiff peaks. Once the chocolate and butter have cooled, fold them in.
Pour into serving dishes and chill for at least 2 hours.