Bouchon's Chocolate Mousse
Servings: 6
Ingredients
- 125 g dark chocolate, preferably 70% cacao, finely chopped (4 1/2 ounces)
- 30 g unsalted butter (2 Tbs)
- 30 g hot water or espresso (2 Tbs)
- 240 g heavy cream (1 cup)
- 3 large eggs, separated
- 12 g granulated sugar (1 Tbs)
Instructions
- Place chocolate, butter, and hot water in a large bowl. Microwave in 15-second bursts, stirring in between, until chocolate is melted and smooth. Let cool until it feels just slightly warm.
- While chocolate is cooling, whip cream in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer to a bowl and refrigerate. Thoroughly clean mixer bowl and attachment.
- Once chocolate has cooled, stir in egg yolks.
- Whip egg whites in the bowl of a stand mixer fitted with the whisk attachment. When foamy, slowly drizzle in sugar and continue whipping on high until soft peaks form.
- Stir approximately 1/4 of the whipped cream into the chocolate mixture.
- In two additions, fold the egg whites into the chocolate mixture.
- Fold in remaining whipped cream.
- Transfer to serving dishes and refrigerate for at least 8 hours before serving