Back to 4 servings 3 eggs ), (~55g/2 oz each 125 g / 4.5 oz 70% cocoa chocolate or bittersweet chocolate, , break or cut into small 1 cm / 0.2" pieces (Note 1, ) 10 g / 0.3 oz unsalted butter 0.5 cup cream ), , full fat (Note 2 3 tbsp caster sugar ), (superfine white sugar More whipped cream Chocolate shavings ), (Note 3
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1 Step 1: For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!2 Step 2: Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)3 Step 3: Whisk yolks until uniform.4 Step 4: Melt chocolate and butter - Place chocolate in a microwave-proof bowl with the butter. Melt in the microwave in 20 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps - we want it at room temperature but still pourable.5 Step 5: Whip cream - Beat cream until stiff peaks form, being careful not to over-whip (see video).6 Step 6: Whip whites - Clean the whisks. Add sugar into the egg whites bowl. Beat until firm peaks form. GOAL - flopping "elf hat"! (see video and Note 5 for what this means).7 Step 7: Yolks and cream - Fold egg yolks into cream using a rubber spatula - 8 folds max. Some streaks is fine.8 Step 8: Check chocolate temperature - The chocolate should be cooled to room temperature but still runny (minimum 35°C / 95°F; ideal 40°C / 104°F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.9 Step 9: Chocolate into cream - Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Some streaks here are ok.10 Step 10: Fold in egg whites - Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.11 Step 11: Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max, but ensure there are no obvious egg white patches.12 Step 12: Chill in fridge - Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.13 Step 13: To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!getsaucepan.com/r/bab3dbc3-20d1-4140-bee6-c4f7df1b0641 · Original: https://www.recipetineats.com/chocolate-mousse/
