Ingredients Jump to Instructions ↓

  1. 5 1/4 ounces bittersweet chocolate, coarsely chopped

  2. 14 ounces cold heavy cream

  3. 3 large egg whites

  4. 1-ounce sugar

  5. Sweetened whipped cream, for garnish , optional

  6. Shaved bittersweet chocolate, for garnish, optional

Instructions Jump to Ingredients ↑

  1. Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer . Stir chocolate until melted. Turn off the heat and let stand.

  2. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

  3. Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream . Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.


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