Chocolate Mousse

🛒Ingredients (Grocery List)

  • 3.5 ounces semisweet (52 % to 64 %) Chocolate, finely chopped

  • 3.5 ounces bittersweet (70%) Chocolate, finely chopped

  • 4 tbsp (1/2 stick) lightly salted Butter, cut into several cubes

  • 4 large Eggs, separated

  • 2 to 4 tbsp Grand Marnier or Orange Liqueur, optional

  • 1/2 Heavy Cream, whipped to soft peaks

  • Small pinch of Salt

  • Edible Flower or fresh Mint Leaves

🍴Serves: 6

⏰Prep Time: 12 min

⏱️Cook Time: 4 min


🥣Instructions

1. Melt the Chocolate and Butter in a double boiler over medium-high heat, leaving it uncovered so condensed steam doesn’t drip into the mixture. Remove from the heat and whisk in the egg Yolks and at least 1 tablespoon of Grand Marnier if using it.

2. Fold one-quarter of the Whipped Cream into the Chocolate mixture, then fold in the remaining Cream. Place the Egg Whites and Salt in a large bowl of a mixer fitted with a whisk and whisk until they form soft (not stiff) peaks. Fold one-quarter of the Egg Whites into the Chocolate mixture, then fold in the remaining Egg Whites gently, until all the Egg Whites are incorporated.

3. Transfer the Mousse to a serving dish or six individual serving dishes and refrigerate for at least 2 hours and up to 24 hours, tightly covered. Serve with garnished with Flower Petals or Mint Leaves.

💡Tips

  • When folding the Chocolate mixture into the Whipped Cream, use a rubber spatula or a wooden spoon, not a whisk.

  • Egg Whites that are too cold do not whip as well as whites at room temperature.

  • You can add a little finely grated lemon or orange zest to the mousse.