Chocolate mousse is probably my favourite dessert. It's light, fluffy yet totally decadent. I request this dessert at every family holiday as my aunt has definitely mastered this delicacy. This past Thanksgiving dinner she was gracious enough to share the recipe with me and I was lucky enough to make a successful batch even with my average baking skills.
- 1 cup of chocolate chips
- 4 large egg yolks (room temperature)
- 1/2 teaspoon of vanilla
- 4 egg whites (room temperature)
- 1/4 cup of icing sugar
- 1 cup of whipping cream
1. Melt chocolate chips in a double boiler on medium heat. Make sure the chips don't melt too quickly or they will burn or become clumpy. Remove from heat and add egg yolks and vanilla into the pot and beat well. Transfer to a large bowl.
2. Beat egg whites in a separate bowl until stiff peaks form. This will take about 5 minutes. Gradually add icing sugar while beating.
3. In a separate bowl, beat 1 cup of whipping cream until stiff.
4. Gently fold the egg white mix into the chocolate mix. Gently fold in the whipping cream.
5. The secret is not to over mix when you are folding the egg white and whipped cream mixtures into the chocolate.
6. Let chill overnight and you have a delicious dessert to serve on its own or with fruit or cake.
Yields: Approximately 6 small servings.
Verdict: Simple recipe, little preparation time. Rich chocolate taste. Highly recommended.
Prep time: Make sure the egg whites and yolks are at room temperature. Separate them in two bowls and let stand for about 1-2 hours. Preparation time is approximately 20 minutes.