Chocolate Mousse

At first, I was not impressed with this recipe. I thought the egg whites didn't rise whisk up that meringue-y. It didn't look that impressive. I tasted it and it was OK. The second time I tasted it, I thought hmm better. By the third taste, I was sold. What first attracted me to this recipe was that it said you could make it up to a week in advance (like chocolate would have a chance to last a week in my house -HAH!)

Chocolate Mousse (Adapted from Epicurious)

10 oz 70% bittersweet chocolate, chopped*
1/2 t salt
1 t vanilla
2 c heavy cream
3 egg whites**
1 c confectioner's sugar, sifted

Place chocolate in bowl, and sprinkle with salt and add vanilla. Set aside. In a saucepan heat heavy cream to just simmering. Pour over chocolate and stir until the chocolate melts and is a smooth glossy texture.  Set aside to cool.

In a large bowl whisk egg whites on highest speed until frothy. Continue until soft peaks form. Add sugar 1T at a time until stiff peaks form. It should be smooth, satiny and glossy.  Add about 1/3 of the meringue to the chocolate mixture. Gently whisk in. Using a spatula fold remaining meringue into the chocolate. Spoon into individual serving bowls and chill for several hours.




*I used Trader Joe's 72% Belgium chocolate. The original recipe said you must use 70% or it wouldn't set properly - so you are warned!

**AHA you say so that is where you got the extra egg yolks from