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.