French Chocolate Mousse
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Servings Prep Time
6servings 15minutes
Passive Time
4hours
Servings Prep Time
6servings 15minutes
Passive Time
4hours
Ingredients
Instructions
  1. Melt chocolate in microwave (or use a double boiler) until the chocolate is completely melted.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a uniform and well aerated mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4 hours.