What would you like for dessert? How about chocolate as light and fluffy as clouds that is rich, delicious, and is so simple that you may not even need to go to the grocery store? Chocolate mousse is like your favorite candy bar woke up and decided to make something of itself. It is also a great “pintresty” dessert, best served out of mason jars with fresh fruit.
- 3 1/2 oz Bittersweet Chocolate
- 3 Large Eggs, room temperature
- 2 1/2 tsp Sugar
- Fresh Fruit (strawberries, raspberries, bananas, etc.)
- Melt the chocolate in a your microwave on medium-low heat in 15 second increments. It is easier than you think to burn chocolate. Stir until the chocolate is melted and smooth.
- Separate the eggs and slowly (very slowly) incorporate the egg yolks to the melted chocolate while whisking the mixture. Whisk until smooth.
- In a larger bowl, beat (I suggest using an electric beater) the egg whites and a pinch of salt until the mix forms soft peaks. Gradually add 1 1/2 teaspoons sugar, beating constantly, until whites are glossy with medium-firm peaks.
- Fold a third of the egg white mixture into the chocolate mixture to lighten the mix. You want it to stay fluffy. Then fold the remaining egg white mixture until just incorporated. Do not mix it until it is smooth or else you will “deflate” it.
- Pour the mousse in your desired serving bowls and chill for at least four hours.
- Serve with sliced fruit or a dollop of whipped cream and a spoon.