My cousin made this chocolate mousse on site, in a flash, one Christmas. It was delicious and easily whipped up (pun intended). This is for 6 servings, but it’s easily adaptable for as much as you need/want (and that might not be the same):
Chocolate Mousse
- 6 ounces good quality bittersweet chocolate
- 6 eggs, separated
- Pinch cream of tartar (optional)
- 2 pinches salt
- 6 rounded teaspoons sugar
Melt the chocolate and cool slightly. I did it in the microwave in 30 second bursts, stirring between bursts. Using an electric mixer, beat the egg whites with the cream of tartar, if using, until stiff. Set aside.
Using the same beaters, beat the egg yolks with the sugar and salt until they lighten and swell a little. Fold in the melted chocolate. Carefully fold in the egg whites. Transfer to a serving bowl, or individual dishes and chill a few hours until set.
My verdict:
This is so good and it literally takes longer to clean up than it does to make!
You can make this for as many people as you want. For each serving, use 1 egg, 1 ounce of chocolate, 1 rounded teaspoon of sugar, a pinch of salt and a tiny pinch of cream of tartar.
I needed a quick dessert for Thanksgiving so just did it for 2 but might regret that later (pandemic self-care you know). Cream of tartar was something I’d recently tossed, so I didn’t bother with it and my egg whites were fine (it’s mostly to stabilize the egg whites).
My cousin recommends serving it with a raspberry sauce–whipped cream would be fine too, but this is a chocolate mousse that can easily stand on its own.
Since the same cousin is responsible for the chocolate toffee crack , it’s kind of amazing that she’s so fit, but like enablers everywhere, she just provides the quick, easy, chocolate deliciousness and lets you find the elastic waist pants…
