From our kitchen to yours:

Chris McGeorge

Dark Chocolate MousseChocolate Mousse is a great recipe to have. It can be a good dessert on its own or serve as a component to a larger and more complicated creation. I like to layer it with flourless chocolate cake and cover it all with a chocolate ganache.

Bittersweet Chocolate: 12 ounces
Eggs: 2
Egg Yolks: 5
Sugar: 1 1/3 Cups
Water: 2 tablespoons and 1 1/2 teaspoons
Heavy Cream: 2 Cups

1. Melt chocolate in a double boiler. Cool slightly.
2. Place eggs and yolks in a mixer bowl with whisk attachment.
3. Combine sugar and water in a small saucepan and boil until temperature reads 250 degrees. Remove from heat.
4. Begin beating egg mixture on low speed. Carefully and gradually pour the hot sugar mixture into the mixing bowl in a thin steady stream. Once it is all added, continue beating the mixture on high until it is pale and has tripled in volume. Let the bowl cool to room temperature.
5. In a separate bowl, whip the heavy cream until it holds medium peaks. Working with a rubber spatula, work 1/3 of the cream into the chocolate. Carefully fold the rest in, followed by the egg mixture. Working it in in stages like this keeps the mousse light and airy.

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