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Ingredients
Chocolate Mousse
1. Coarsely Chop the Chocolate and place in a large
bowl. Set a little aside for topping.
2. Fill a sauce pan with water and heat to a low
simmer. Place bowl of chocolate onto the pan to
melt (or use a double broiler). Once fully melted
remove from heat and set aside.
3. Whip egg whites in Bosch mixer at speed 4
until soft peaks form. Gradually add sugar and
continue to whip until stiff peaks occur. Make sure
the mixing bowl and whips are very clean and
completely dry. Any oily residue or moisture will
prevent egg whites from forming.
4. Fold egg whites into chocolate
5. Beat the cold cream in the mixer at speed 4
until soft peaks form. Set a couple spoon fulls
aside for topping.
6. Fold whipped cream into mixture.
7. Cover chocolate mousse and refrigerate for
approximately 1 hour or until set.
8. Serve in small cups with preferred toppings.
Mousse
6 oz Bittersweet Chocolate
16 oz (2 Cups) Cold Heavy Cream
3 Large Egg Whites
2 1/2 Tbsp Sugar
*Toppings
Sweetened Whipped Cream
Shaved Dark Chocolate
Cinnamon
Marshmallows
Nuts
Cherries
*Optional ingredient
13
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