I've Mastered This One

It's the truth, and I'm definitely going to brag about this. It's so delicious, especially if you love chocolate. And yes, I'm going to have a single post for each recipe. What of it?


Classic Chocolate Mousse


4 oz.         bittersweet or semi-sweet chocolate, grated or finely chopped
4               large egg whites
2 tbsp.      sugar
1/4 tsp.     salt
1 c.           heavy cream (whipping cream if you are in Canada)

*Note: I found that while both chocolates are delightful for this recipe, the bittersweet was better. Semi-sweet was almost too sweet.

- In a double boiler over simmering water, melt the chocolate, stirring constantly until melted smooth; immediately remove from heat.
- In a large bowl, beat egg whites with handheld mixer until soft peaks form. Sprinkle in sugar and salt and beat until stiff, glossy peaks form.
- Fold egg whites into chocolate until blended.
- In a deep bowl, beat the cream until soft peaks form. Fold into chocolate mixture until blended. Final mixture will be very soft.
- Divide mousse into small serving dishes or keep in large bowl. Cover with plastic wrap (or tin foil, anything really) and refrigerate for at least 2 hours (or up to 2 days) before serving.

This particular time I used silicon cupcake cups as serving dishes. So cute!
I also topped with shredded sweetened coconut and shaved bittersweet chocolate.
Another time I topped with shaved green candy melts (by Wilton).
Next time I'm going to use whipped cream with vanilla sugar and coconut. Mmm!

It's the first dessert that I made successful from scratch the first time I tried. Bragging rights: earned.

xoxo