Chocolate Mousse
3:57 PMThis simple French classic has only 4 ingredients and comes together in about 20 minutes. Then just pop into the fridge, and it will be ready to impress at the end of your meal! Silky smooth and decadent, there is a good reason that chocolate mousse is a classic.
The trickiest thing about it is that you need to separate your eggs. Truthfully, it isn't difficult at all, but sometimes I look at a recipe and (lazy person that I am) I feel annoyed to see that as a step. This recipe is so simple that I can excuse a little egg separating. I like to do this step right away, so that my eggs are ready to go.
Chocolate Mousse
Serves 4-6
- 4 ounces semisweet chocolate
- 4 tablespoons unsalted butter
- 4 eggs, separated
- 1/8 teaspoon cream of tartar
- whipped cream, optional
1. In a heavy-bottomed saucepan, melt the chocolate and butter over low heat. Stir occasionally until smooth.
2. Remove the chocolate mixture from the heat and whisk in the egg yolks right away until blended. Immediately pour the mixture into a large bowl.
3. In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
4. With a whisk, fold one-third of the stiffly beaten egg whites into the chocolate mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocolate mixture until smooth.
5. Pour the mousse into individual glasses (4 to 6 depending on the size) and refrigerate until set, 2 hours or longer. Serve chilled, with a dollop of whipped cream, if desired.
Recipe from French Classics Made Easy by Richard Grausman
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