Ingredients
- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons unsalted butter, at 70 degrees
- 3 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus two tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla flavoring
- Whipped cream and chocolate shavings, for garnish
Directions
Place the chocolate and butter inside a heatproof bowl and put on the saucepan that contains about 1-inch of barely simmering water (or make use of a double boiler ). Stir having a wooden spoon before the chocolate is melted and also the mixture is smooth. Take away the bowl in the heat and let awesome slightly. Grab a whisk and beat the egg yolks in to the chocolate, 1 at any given time, beating until smooth after each addition. Put aside.
In another bowl, beat the egg-whites until foamy. Add some cream of tartar and beat until soft peaks form. Progressively beat in 1/4 cup sugar and continue beating until stiff peaks form.
Inside a chilled bowl, beat the heavy cream until it starts to thicken up. Add some remaining two tablespoons sugar and also the vanilla and continue beating before the cream holds soft peaks.
Now that you've the weather prepared, place it altogether. Lightly fold the egg-whites in to the chocolate mixture to lighten it. Then, fold within the whipped cream. Be mindful not over work the mousse or it will likely be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for many hrs. Garnish with whipped cream and chocolate shavings before serving.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Tyler Florence