Chocolate mousse of semi-sweet chocolate ganache, yolks and sugar, whipped egg whites and whipped cream
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- semi-sweet chocolate
Chop the chocolate into small, even pieces so it melts in the cream; set aside.
- 3 whole large eggs
Separate three large eggs, yolks into a bowl and whites into the clean bowl of a stand mixer.
Separating the eggs
- 1¼ cup cream
Heat one and a quarter cups of the cream over medium heat a few minutes, just until steaming.
Warming the cream
Add the chocolate, stir, and whisk until it forms a silky, loose ganache; let it cool closer to room temperature.
Whip the egg whites on high to stiff peaks without overbeating.
Beat about a third of the whites into the chocolate mixture to lighten it, then fold in the rest, leaving a few streaks.
- 1 cup whipping cream
Whip the remaining cup of cream to stiff peaks, finishing by hand, and fold it into the mousse.
Pour into cups, set on a tray and refrigerate at least four hours, up to two days.
Portioning and chilling
- whipped cream
Top each with a dollop of whipped cream (optional) and a sprinkle of chopped chocolate.
Whipped cream and chocolate on top