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 6 servings
- 200 g dark chocolate chips (60-70% cocoa) or break dark chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
Whisk egg whites with salt until stiff.
Carefully fold the egg whites into chocolate using a spatula.
You should have a smooth and fluffy mousse.
Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.