With only four ingredients, this mousse is easy to make — its light texture and rich chocolate flavor have made it a family favorite for years. Great dessert to make ahead. Just make sure you get the sweet chocolate (easily found in most baking aisles) and that you allow a couple hours for chilling the mousse.
- 4 oz sweet chocolate (or “German sweet chocolate”)
- 1/2 cup (one stick) butter, cut into pieces
- 3 eggs, separated
- 1/4 cup granulated sugar
- optional whipped cream and shaved chocolate for decoration
- Melt chocolate and butter in a medium bowl on top of a pot of simmering water (creating a double boiler effect). Stir occasionally to blend as it melts.
- When it is completely melted, remove from heat & quickly stir in the egg yolks (stirring quickly will ensure that your egg yolks don’t cook before they are blended). Place the bowl in the fridge while you complete the next step.
- Using electric beaters, beat the egg whites on high. As soon as they start to set, slowly pour in the sugar while continuing to beat, until the egg whites stand in soft peaks.
- Remove the chocolate from the fridge and test the temperature — should be slightly cooler than luke warm. Gently fold the egg white/sugar mix into the chocolate, until well blended. Pour mixture into 6 non-greased ramekins.
- Chill at least 2 hours or until ready to serve (will keep for several days). Top with a little whipped cream and shaved chocolate for decoration.
- Be careful not to over-chill the chocolate mix or it will harden.
- Folding in the egg whites is probably the hardest part — you are stirring gently to remove any sign of the egg whites, but you don’t want to over mix which takes all the air out. Keep trying and you’ll find the balance.
- This recipe originally called for only 4 servings but I found the servings too large so I make it for 6. Any small dish will work such as ramekins, pyrex dishes, juice glasses or coffee cups. If you want mini-portions, this recipe will fill at least a dozen shot glasses (one is pictured) which is fun for a party-size serving, especially if you have more than one dessert.
- I’ve tried substituting other chocolates, such as a semi-sweet and adding in extra sugar, but it never ended up as light and fluffy, so I only ever make this with “sweet chocolate.” The Bakers brand I use has a green on it (semi-sweet is red) and has 48% cacao.
This recipe comes from Pierre Franey. It was contained in one of the two books I used to own, both from the New York Times: “60 Minute Gourmet” or “More 60 Minute Gourmet.”
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