Makes 4 to 6 servings
Heating the egg whites and egg yolks not only pasteurizes them, making them safe to eat without further cooking, but it also dissolves the sugar and denatures the proteins. This creates a smooth and strong structure in your egg foams that helps to keep your mousse firm and creamy. Be sure to whisk constantly as you heat them both to prevent curdling (also known as scrambled eggs!).
Ingredients
- 5 oz bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 3 eggs, separated
- 1 tablespoon water
- 2 tablespoons sugar
- 1/2 cup heavy cream, whipped, plus more for serving
Directions
- Combine the chocolate and butter in a heatproof bowl and set over a pot of simmering water, or use a double boiler. Cook, stirring, until chocolate is melted.
- Fit a stand mixer with the whisk attachment. In the mixer bowl, combine the egg yolks with the water and 1 tablespoon of the sugar and whisk over a hot water bath until the temperature holds at 145°F for 15 seconds. Remove from the heat and transfer to the stand mixer. Beat until cool.
- In a clean mixing bowl, combine the egg whites with the remaining sugar and whisk over a hot water bath to 145°F. Remove the whites from the heat and beat to full volume. Continue beating until cool.
- Using a large rubber spatula, fold the chocolate mixture into the egg yolks.
- Fold the egg white mixture into the egg yolk and chocolate mixture.
- Fold in the whipped cream.
- To serve, spoon or pipe the mousse into 5 small bowls or into a larger serving dish. Top with additional whipped cream, if you like.
