Ingredients
Equipment
Method
- Prepare the eggs: Separate eggs while cold, placing whites in a large bowl and yolks in a small bowl. Let egg whites come to room temperature while preparing other ingredients.
- Prepare chocolate: Whisk egg yolks until smooth and uniform. Break chocolate into pieces and place with butter in microwave-safe bowl.
- Melt chocolate: Melt chocolate and butter in 30-second microwave bursts, stirring between each interval until smooth. Let cool slightly while keeping warm and runny.
- Whip cream: Beat heavy cream until stiff peaks form, being careful not to over-whip.
- Beat egg whites: Add sugar to egg whites and beat until firm peaks form with slight hooks at the tips.
- Combine cream and yolks: Fold egg yolks into whipped cream using a rubber spatula, maximum 8 gentle folds. Some streaks are fine.
- Add chocolate: Check that chocolate is warm but not hot (around 104°F). Pour chocolate into cream mixture and fold through with maximum 8 folds.
- Incorporate egg whites: Add one-quarter of beaten egg whites to chocolate mixture and fold until incorporated. Then pour chocolate mixture into remaining egg whites and fold until no white streaks remain.
- Chill and serve: Divide between 4 serving glasses or small bowls. Refrigerate for at least 6 hours or overnight until set. Garnish with whipped cream and chocolate shavings before serving.
Notes
About Raw Eggs: This traditional recipe uses raw eggs, which are essential for achieving proper mousse texture. Use fresh, quality eggs or pasteurized eggs if preferred. Not recommended for pregnant women or babies.
Chocolate Tips: Always use cooking chocolate from the baking aisle, not eating chocolate. The chocolate should be warm but not hot when combining with other ingredients.
Folding Technique: Use gentle folding motions to preserve the air whipped into eggs and cream. Don't overmix or the mousse will lose its light texture.
Storage: Best within 2 days but keeps for up to a week in the refrigerator with only slight reduction in aeration.