Ingredients
- 1 cup (6 oz) semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the Chocolate:
In a heatproof bowl over a pot of simmering water (double boiler), melt the chocolate and butter together until smooth. Remove from heat and let cool slightly. - Whip Egg Yolks:
In a separate bowl, beat the egg yolks with half of the sugar (2 tablespoons) until thick and pale. Slowly stir in the slightly cooled chocolate mixture and vanilla. - Beat Egg Whites:
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. - Whip the Cream:
In a chilled bowl, whip the heavy cream until it holds soft peaks. - Fold Everything Together:
Gently fold the whipped cream into the chocolate mixture, then carefully fold in the beaten egg whites in two parts until no white streaks remain. - Chill:
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours or until set. - Serve:
Top with whipped cream, chocolate shavings, or berries if desired. Enjoy!
Let me know if you’d like a no-egg version or a dairy-free variation!