Recipe from Bon Appetit magazine.
Last week was my dad's birthday. We were having Chinese food for dinner, so I had to make something for dessert that wasn't too heavy (cause really...who needs dessert after Chinese food?). This was perfect! A few smooth, creamy spoonfuls of chocolate. Yum! The best part is that it's super easy to make and the ingredients are ones I almost always have on hand!
What you'll need
3 1/2 oz bittersweet chocolate, chopped (I used 1/2 cup 51% cacao semi-sweet chocolate chips)
3 large eggs, separated, room temperature
Pinch of salt
2 1/2 tsp sugar, divided
3/4 cup chilled heavy whipping cream
1. Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth.
2. Remove bowl from over water. Add egg yolks to melted chocolate and whisk until smooth.
3. Using an electric mixer, beat egg whites and salt in another medium bowl until soft peaks form. Gradually add 1 1/2 tsp sugar, beating constantly until whites are glossy and medium-firm peaks form.
4. Using a silicone spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated (do not over mix or mixture may deflate).
5. Divide mousse among four bowls. Cover and chill until set, about 4 hours.
6. Beat cream and 1 tsp sugar in another medium bowl until peaks form. Spoon whipped cream atop mousse and serve.