Chocolate Mousse

SERVES Serves 6 to 8

TIME 35 minutes, plus 6 hours chilling

WHY THIS RECIPE WORKS

We were after an airy, light, sweet, and chocolaty mousse that wasn't overly complicated to make. To get rich dark-chocolate flavor, we melted a hefty 12 ounces of bittersweet chocolate chips with water (rather than cream or butter, which dulled the flavor). Folding in whipped egg whites gave us a mousse that was light but distractingly marshmallow-y. Instead, we folded in whole eggs that had been whipped until tripled in volume. This made for a mousse that was fluffy yet lusciously creamy. Deflating the eggs a little while folding was OK, but it was important to use a large bowl and scrape the bottom while folding to incorporate everything thoroughly. Allowing the mousse to set by refrigerating it for least 6 hours gave the dessert just the right amount of structure: The mousse melts in your mouth, but it can still hold its shape on a spoon. We were after an airy, light, sweet, and chocolaty mousse that wasn't overly complicated to make. To get rich dark-chocolate flavor, we melted a hefty 12 ounces of bittersweet chocolate chips with water (rather than cream or butter, which dulled the flavor). Folding in whipped egg whites gave us a mousse that was light but distractingly marshmallow-y. Instead, we folded in whole eggs that had been whipped until tripled in volume. This made for a mousse that was fluffy yet lusciously creamy. Deflating the eggs a little while folding was OK, but it was important to use a large bowl and scrape the bottom while folding to incorporate everything thoroughly. Allowing the mousse to set by refrigerating it for least 6 hours gave the dessert just the right amount of structure: The mousse melts in your mouth, but it can still hold its shape on a spoon.

INGREDIENTS

subheading: Mousse:

8 large eggs, room temperature

2 tablespoons sugar

12 ounces bittersweet chocolate chips

¼ cup water

subheading: Whipped Cream:

1 ½ cups heavy cream, chilled

4 teaspoons sugar

1 teaspoon vanilla extract

note: BEFORE YOU BEGIN

If using pasteurized eggs here, increase the high-speed whipping time to 8 to 10 minutes. To bring the eggs to room temperature quickly, place the whole, uncracked eggs in a bowl of warm water for 15 minutes. We developed this recipe using Ghirardelli 60% Premium Baking Chips. We call for individual serving glasses or ramekins, but this mousse can also be chilled in a large serving dish. Just increase the chilling time to at least 8 hours. If using pasteurized eggs here, increase the high-speed whipping time to 8 to 10 minutes. To bring the eggs to room temperature quickly, place the whole, uncracked eggs in a bowl of warm water for 15 minutes. We developed this recipe using Ghirardelli 60% Premium Baking Chips. We call for individual serving glasses or ramekins, but this mousse can also be chilled in a large serving dish. Just increase the chilling time to at least 8 hours.

INSTRUCTIONS

FOR THE MOUSSE: Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add sugar, increase speed to high, and whip until tripled in volume and ribbons form on top of mixture when dribbled from whisk, 5 to 7 minutes. Set aside.

Directions at cookscountry.com

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