Classic Dark Chocolate Mousse

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Ingredients

  • 7 ounces dark chocolate, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 tablespoons unsalted butter
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup brewed espresso, cooled
  • 3 tablespoons brandy
  • 3 large egg whites, at room temprature
  • 1 pinch salt
  • 3 tablespoons sugar
  • Chocolate shavings, for garnish

Use imperial measurements

Method

How to make Classic Dark Chocolate Mousse

Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other mousse components.

Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the cream to soft peaks and stir in the espresso and brandy. Chill until ready to use.

In a clean bowl, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the egg whites with the salt until foamy, then gradually add the sugar while continuing to Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the whites until they hold a soft peak when the beaters are lifted.

By now the chocolate should be cooled to just above room temperature. Fold the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream quickly into the chocolate in 2 additions, then fold in the whites all at once (the mousse will be soft). Pour this into desired serving dishes and chill until set, about 3 hours. Top with chocolate shavings before serving.