Easy Chocolate Mousse

10. Easy Chocolate Mousse
If desired, ensure that your eggs are salmonella-free by treating them using the method below*.
  • 6 eggs, separated
  • 1 cup powdered sugar, divided
  • 1 tablespoon vanilla extract
  • 2 cups whipping cream
  • 2 ounces semi-sweet chocolate
  • 2 ounces unsweetened baking chocolate

Prepare a mold for the mousse by placing a foil collar around a 6-cup baking dish so that it extends 2 inches higher than lip of dish. Using a mixer, beat the egg whites in a medium mixing bowl until very foamy. Add 1/2 cup powdered sugar and beat until stiff. In a separate bowl, beat the egg yolks until very thick and lemon colored; mix in the vanilla. Beat the cream in a large bowl, until foamy, but not stiff. Add the remaining 1/2 cup powdered sugar and continue beating until stiff. Gently fold in the egg whites and yolks until well combined. Pour 1/3 of the mixture into the prepared mold and refrigerate until set.

Meanwhile, melt the semi-sweet chocolate in the top of a double boiler until just smooth; cool slightly. Fold into 1/2 of the remaining mousse mixture. Spread this on top of the chilled mousse and place back in the refrigerator until set.

Melt the remaining unsweetened chocolate; cool slightly. Combine with the remaining mousse mixture and pour over the chilled mousse. Cover with foil and chill for 24 hours.

If desired, invert the mousse onto a serving platter and serve. Suggested garnishes include mint sprigs, chocolate and white chocolate shavings, cocoa powder or edible flower petals.

*For salmonella-safe egg whites, you will need:
  • a medium stainless steel bowl
  • a wooden or plastic stirring spoon
  • a heat-resistant rubber spatula
  • a medium skillet
  • a quick-read kitchen thermometer

Place the egg whites in a bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up the egg whites, but not raising any foam. Set aside.

In a skillet, heat 1 inch of water to a simmer and remove from the heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove the bowl from the hot water and check the temperature with a thermometer (tilt the bowl if necessary to have about 2 inches of white covering the thermometer stem).

The temperature must reach 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.

When the desired temperature is reached, proceed with recipe.

*For salmonella-safe egg yolks or whole eggs, you will need:
  • a small, heavy saucepan
  • a heatproof, 2-cup glass measuring cup
  • a large stainless steel mixing bowl
  • a wooden or plastic stirring spoon
  • a quick-read kitchen thermometer

Place the eggs or yolks in a saucepan. Add the liquid from the recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.

Fill a measuring cup 2/3 full with boiling-hot water.

Prepare the bowl by half-filling it with ice water.

Heat the eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off the thermometer in the hot water. When the desired temperature is reached, place the saucepan in the bowl of ice water to stop the heating process. When cooled, proceed with recipe.

  • Yields: 12 servings
  • Preparation Time: 20 minutes plus refrigeration time

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