French 10 min

Mousse au Chocolat

Name: Mousse au Chocolat
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 oz (170g) 70% dark chocolate, finely chopped; 4 large eggs, separated, room temperature; 3 tablespoons sugar, divided; 1 cup heavy cream, cold; 2 tablespoons dark rum or espresso (optional); Pinch of salt; Flaky sea salt and chocolate shavings for garnish

gluten-free

Ingredientsfor 2

340

Cal

Protein

28g

Carbs

22g

Fat

16 oz (170g) 70% dark chocolate, finely chopped
24 large eggs, separated, room temperature
33 tablespoons sugar, divided
41 cup heavy cream, cold
52 tablespoons dark rum or espresso (optional)
6Pinch of salt
7Flaky sea salt and chocolate shavings for garnish

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Instructions

1
Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring until completely smooth. Let cool to just barely warm — about 95°F.
2
Beat egg yolks with 2 tablespoons sugar until thick and pale. Fold the melted chocolate into the yolk mixture until combined. Add rum or espresso if using.
3
Beat egg whites with a pinch of salt until foamy. Add remaining 1 tablespoon sugar and beat to stiff, glossy peaks. In a separate bowl, beat cold heavy cream to soft peaks.
4
Fold the whipped cream into the chocolate mixture. Then fold in the beaten whites in two additions using wide, sweeping motions that preserve the maximum volume. The mousse should be light but intensely chocolatey.
5
Divide among 6 glasses or ramekins. Cover and refrigerate at least 2 hours, up to overnight. Serve topped with a pinch of flaky sea salt and chocolate shavings.