Chocolate Mousse

The first time I made chocolate mousse was for French class in 7th grade.  It is the easiest thing in the world.  You can only double and triple the recipe which is just an added bonus.

Emily made this for the crew.  Tripled the recipe.  Insanely rich and delicious.  Perfect dessert for the holidays.

3 1/2 ounces bittersweet chocolate

3 large eggs, separated, at room temperature.

2 1/2 tsp. sugar

3/4 cup cream chilled

Melt the chocolate in a glass bowl, in the microwave at a low temperature for a few minutes at a low heat.  I do this instead of melting it over boiling water because it is easier.

Divide the eggs.  Whip the egg yolks until creamy.  Add them to the melted chocolate and whisk until smooth.

Whip the egg whites and a pinch of salt until they have soft peaks.  While beating, add 1 1/2 tsp. sugar and continue until the egg whites have medium peaks (stiff and glossy but not too stiff).

Fold in 1/4 of the egg white mixture into the chocolate, continue until completely incorporated.  Do not overmix to keep the eggs inflated.

Pour into either separate ramekins or a large white souffle dish, cover with saran wrap and put in the fridge for at least 4 hours to set/chill.

In a separate bowl beat the cream, add a splash of vanilla, and the remaining 1 1/2 tsp. sugar.

Right before serving, put the whipped cream over the mousse and put a little-shaved chocolate over the top.  Serve.  So good.  A little before and after shots.