Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Pierre Herme wtih Dorie Greenspan

Ingredients Nutrition

  • 6 ounces bittersweet chocolate, finely chopped (preferably Valrhona Gastronomie)
  • 13 cup whole milk
  • 1 large egg yolk
  • 4 large egg whites
  • 2 tablespoons sugar

Directions

  1. Melt chocolate in a bowl over, but not touching, simmering water or in microwave oven.
  2. If needed, transfer the chocolate to a bowl that is big enough to hold all the ingredients.
  3. Keep the chocolate on the counter until needed.
  4. The chocolate should still feel warm to touch when you are ready to use it.
  5. Bring the milk to a boil, then pour it over the chocolate.
  6. Using a small whisk, gently blend the milk into the choclate.
  7. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
  8. In a mixer fitted with a whisk attachment, beat the egg whites on medium speed just until they hold soft peaks.
  9. Increase speed to medium-high and gradually add the sugar.
  10. Continue to beat the whites until they are firm but still glossy.
  11. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture.
  12. Working with a whisk, beat the whites into the chocolate to lighten the mixture.
  13. Now, with either the whisk or a large rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
  14. Turn the mousse into a large serving bowl—glass is nice; or into individual cups; refrigerate for 1 hour to set.

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