Chocolate Mousse

Updated at: Sat, 17 Feb 2024 17:16:00 GMT

Step 1

Separate eggs and yolks while they're cold and then let them warm to room temperature

Step 2

Prepare all ingredients in proper quantities as you will need to work fast enough so your whipped egg whites and cream do not get too warm

Step 3

Whisk the yolks

Step 4

Melt the chocolate and butter (break them into pieces) in 30 seconds bursts

Step 5

Whip cream until peaks form (be careful not to over-whip)

Step 6

Mix and the sugar and egg whites and whip until firm peaks form ("elf hat" floppage)

Step 7

Fold the egg yolks into the whipped cream (8 folds max.) Some streaks is fine

Step 8

Pour chocolate (it should be runny, put it back in the microwave for 5s if it cooled down too much or is too thick) into the cream-yolk mixture. Fold through (8 folds max.) Some streaks are fine

Step 9

Add 1/4 of the whipped egg whites into the chocolate mixture (aim for 10 folds)

Step 10

Pour chocolate mixture into the remaining whipped egg whites, fold through until no more white lumps remain (aim for 12 folds)

Step 11

Pour mixture in small glasses or pots and refreigerate for 6+ hours

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