Simple Chocolate Mousse

"Pierre Herme wtih Dorie Greenspan"
 
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Ready In:
1hr 15mins
Ingredients:
5
Serves:
6
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ingredients

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

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