Chocolate mousse is one of Michael’s favorite desserts. The first time I ever made it for him, I was nervous that it would be super complicated and time consuming based on the fact that it was classic French food and served at fancy restaurants. That couldn’t be further from the truth! Chocolate Mousse is essentially melted chocolate with beaten egg whites or whipped cream beaten folded into it.
This recipe contains raw eggs and the FDA says you shouldn’t eat raw eggs. If you’re worried about consuming raw eggs, they make pasteurized raw eggs. If you’re super worried about them, you should probably stick to the whipped cream kind of mousse.
- 6 Oz Semi-Sweet Chocolate Chips
- 4 Eggs, Separated
- 1 tsp Vanilla
- Melt the chocolate in a double boiler (a metal bowl set over a pot of about a cup of gently simmering water), stirring frequently. As soon as all of the chocolate has melted, remove the bowl from the heat and set aside.
- In another bowl, beat the 4 egg yolks until they are pale yellow in color.
- Slowly (VERY slowly) drizzle the chocolate into the egg yolks while stirring vigorously. If you go too fast, you might cook the eggs and then you’ll have chocolate scrambled eggs.
- In a third bowl, beat the egg whites to stiff peaks.
- Mix the vanilla and ⅓ of the beaten whites into the chocolate and egg mixture. Once it’s all incorporated, gently fold the remaining beaten whites in and keep folding until the color is uniform and you no longer have any streaks.
- Cover and refrigerate for 8 hours and serve.
If you really don’t want to use raw eggs, beat a cup of heavy whipping cream to stiff peaks and use that instead of the eggs.
Frozen chocolate mousse? Be my guest! Frozen chocolate mousse is almost like a super chocolatey ice cream. Mmmmm.
While chocolate is the most famous, there are many different kinds of mousses. In French, “mousse” means foam or froth so technically anything that uses air or a foam to lighten the texture is a mousse.