Chocolate Mousse

The classic French dessert made with dark chocolate, cream and whipped eggs: light, airy and silky. Served chilled in small bowls.

Ingredients

• 200 g dark chocolate
• 300 g heavy cream, cold
• 200 g eggs (4, very fresh)
• 50 g sugar

Instructions

1. 1

   Chop the chocolate and melt it in a bowl set over simmering water, stirring. Remove and let cool for 5 minutes.

2. 2

   Separate the eggs. Stir the yolks into the chocolate one at a time until smooth after each.

3. 3

   In another bowl, whip the cold cream to soft peaks.

4. 4

   In a clean bowl, whisk the egg whites until foamy, then add the sugar gradually and keep whisking to glossy, stiff peaks.

5. 5

   Fold the cream, then the whites in two additions, into the chocolate with a spatula, lifting from the bottom so the mixture stays airy.

6. 6

   Spoon into serving bowls and chill for at least 4 hours to set (chilling not included in total time). Serve cold.

Nutrition

Per serving