Dining In: Local Restaurant Recipes
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My Grandmother's Chocolate Mousse
|# of Servings:
- 3 1⁄2 ounces high-quality bitter (unsweetened) chocolate, such as
- 7 ounces semi-sweet chocolate chips
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups egg white (from about 10 eggs) pasteurized preferred
- Melt chocolates together in a heatproof bowl set over a pot of just-simmering
- In a large bowl, beat the egg whites, starting on low speed and gradually
increasing to high speed, until they form soft, wet peaks.
- Gradually sprinkle in sugar and continue to beat on high speed until whites
are firm and glossy.
- Remove the bowl of melted chocolate from the pot of water and whisk in
one third of the beaten egg whites.
- Gently fold in remaining whites in thirds until mixture is homogenous.
- If desired, divide mousse evenly into individual serving bowls.
- Cover and refrigerate overnight.
Note: It is not absolutely essential to use a high-quality bitter chocolate,
but the texture of the mousse will be much more luxurious if you do! Using
a lower-quality unsweetened chocolate such as Baker’s will give the
mousse a slightly chalky texture.