Mousse au Chocolat

5 from 1 vote

You're going to love this super smooth richly irresistible chocolate mousse. Make this for your valentine this month and win a million gold stars!

Prep Time25

Chill3

Total Time3 25

Course: Dessert

Cuisine: French

Keyword: chocolate mousse

Servings: servings

6 eggs at room temperature important that they are at room temp
205 grams 52% or 60% dark high quality chocolate you may use less than 56% but not more than 60% or the consistency will change
1 pinch salt
Freshly whipped cream and raspberries for garnish

Separate the egg yolks from the egg whites in two different large mixing bowls. Make sure that NONE of the yolk gets into the whites. Add the pinch of salt to the egg whites.
Mix the yolks well with a fork and set aside.
in a small sauce pan, on low heat, begin to melt the chocolate. Watch closely. Stir often.
With a hand mixer or stand mixer beat the egg whites and pinch of salt until stiff peaks. Set aside.
As soon as the chocolate is smooth and melted remove from heat immediately. Important- do not let chocolate cool.
With a spatula add half of the chocolate from the pan to the egg yolks and stir vigorously with a fork. Add the rest of the chocolate and repeat until smooth. The mixture will thicken a bit and that’s normal.
GENTLY fold in the egg whites into the chocolate and yolk mixture. Do this in one forth increments. Use a spatula or wooden spoon and fold from top to bottom, and scraping sides, incorporating the chocolate mixture into the egg whites. Do not over mix. Keep folding until mixtures reaches a uniform color.
Spoon prepared mousse into ramekins or small glass dishes and refrigerate for at least 3 hours to overnight!

When ready to serve- top with freshly whipped cream and fresh raspberries.

Make this a day in advance to serve at any gathering!