Ingredients: |
Ingredients: 5 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup very cold heavy cream
3 large egg whites (no traces of yolk), at room temperature
Sweetened whipped cream, for serving
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Directions: |
Directions:1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
2. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
3. Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes, or until your arm actually falls off. (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (In hindsight, I should have used an electric mixer)
4. Clean and dry the whisk (or your beaters). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form.
5. Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).
6. Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional whipped cream. |
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