Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/12/30/mousse-au-chocolat/
3.2.1275