Over the Holidays my daughter asked me to make mousse au chocolat for dessert. This is one of my kids all time favorite chocolaty treat. This specific recipe was given to me by my friend Vroni while we were roommates over 20 years ago in Germany. At the time she was attending law school in Heidelberg and I was already done with school and working at a local pharmacy. We had lots of parties and get togethers with friends and I remember that mousse au chocolat was always part of the menu. Vroni’s mousse au chocolat recipe results in a very airy and light dessert. Please make sure to use good quality dark chocolate and very fresh organic eggs. This mousse tastes outstanding as is, but feel free to enhance the rich chocolate flavor with Grand Marnier, cinnamon or coffee.
|Mousse au Chocolat|| |
- 7.05 ounces (200 g) good dark chocolate, not milk chocolate
- 1 cup (250 ml) heavy whipping cream
- 5 egg whites
- 1.06 ounces (30 g) sugar
- Melt chocolate over a water bath. Set aside and let cool slightly.
- With a hand held mixer whisk the whipping cream until soft peaks form. Set aside.
- Whisk the egg whites until almost stiff peaks form. Add the sugar and continue whisking until peaks are firm.
- Mix chocolate with the heavy whipping cream.
- Fold egg whites in portions gently under the chocolate cream. Don't stir, fold!
- Divide mousse into 6 to 8 individual ramekins and cool in refrigerator to set.
- Let mousse sit for about 20 mins at room temp. before serving.
- Garnish with raspberries, mint leaves or chocolate shavings.