Decadent Chocolate Mousse

Chocolate mousse is a delightful French dessert that is traditionally served in any bistros along with the crème brulée and the “Pie of the Day”. Thanks to the large amount of egg whites, the sweet chocolate treat can easily be enjoyed even after a heavy meal. As we approach the colder time of the year, our love affaire with chocolate is growing steadily. It is a fact that more chocolate is consumed in winter than in any other season. Since many studies show that dark chocolate may have some positive effect on our stressed body, guiltiness should definitely be replaced with happiness.

The featured recipe is a sublime chocolate mousse that has been inspired by the beautiful Stéphan Lagorce’s book "Chocolat". Because this dessert requires no cooking, it can be presented in individual verrines making the presentation so much more elegant. The chocolate mousse needs to be prepared in advance and rest for at least 4 hours in the fridge. We hope you will try this easy recipe during the Holiday season.

Decadent Chocolate Mousse
(Recipe for 6 servings)

2 tbsp (30g) of unsalted butter
7 ½ oz (230g) of 52% dark chocolate
2 ½ oz (70g) of 70% or higher dark chocolate
Scant ½ cup (100g) of heavy cream
5 egg whites
3/8 cup (45g) of powdered sugar
2 egg yolks

Topping*
½ cup (100g) of heavy cream
1 tbsp of powdered Sugar

* Optional

Melt the butter and both chocolate in a water bath or a heatproof bowl placed over a pan of warm water. Mix well with a wooden spoon. Take care not to overheat the chocolate. The water should be just warm.

Bring the cream to boiling point in a pan and add to the chocolate. Mix well. Beat the egg whites into stiff peaks then gradually add the powdered sugar.

Add the egg yolks to the chocolate mixture then gently fold in the egg whites, taking care not to stir too much or the peaks will collapse.

Transfer to the serving dish or verrines. Refrigerate at least 4 hours. Before serving, whip the heavy cream and powdered sugar and add a scoop of whipped cream to each serving.

Notes
1) This dish is made with raw eggs. It should be avoided by vulnerable people such as pregnant and nursing mothers, invalids, the elderly, babies and young children.
2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce