Recipe by Grace Fung
I have not tried it personally, but it sounds really great. It is a handy recipe when you don't have much time. (Chilling time not included)
Top Review by Jangomango
The simplest is always the best. This is the old french classic chocolate mousse, rich and light at the same time. Cooks in the USA can't make this particular mousse, because the risk of salmonella in eggs is higher there, but we are lucky enough elsewhere to be able to eat desserts with raw eggs in them. I'd forgotten all about this recipe until I saw it a few days ago. Thanks for posting, Grace.
- 6 ounces semisweet chocolate
- 5 eggs, separated
- whipped cream, for serving (optional)
Directions See How It's Made
- Melt the chocolate in a bowl over a pan of simmering water; let cool a little.
- Whisk the egg yolks into the melted chocolate, one at a time, until well-combined; set aside.
- In another bowl, beat the egg whites until stiff.
- Loosen the chocolate mixture with 1 Tbsp of egg white.
- Fold in the remaining egg whites, making sure you do not lose too much volume.
- Spoon into 6 dessert glasses and chill until set.
- Serve with whipped cream, if desire.