It seems like a lifetime ago since I last posted a ’30 Before 30′ recipe. Did you miss them? Truth is, I’ve barely had time to crank out the last several TWDs and FFwDs (that’s ‘Dorie speak’ for those not in the know).
I’ve finally had a small break in all the craziness, though, so I decided to whip up a little weekend treat with an ever-popular and traditional, chocolate mousse. This particular recipe skips any complication and gets right to the point: chocolate and eggs, which together, make a very rich mousse. Obviously, this isn’t points-friendly, but it’s definitely delicious!
Mousse au Chocolat
Source: Easy French Food
Yields: 4-6 individual servings
8 oz good quality semisweet chocolate
6 eggs, at room temperature
Whipped cream (optional)
Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.
Separate the egg yolks and whites into two large clean bowls. Using a hand or stand mixer, whip the egg whites until stiff peaks form.
Allow the chocolate to cool just slightly then stir the melted chocolate into the egg yolks, beating vigorously with a wooden spoon until the mixture is smooth. Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended. Using a sharp edged spatula, carefully fold the rest of the egg whites into the mixture.
Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish.