The last time I made mousse the closest thing it resembled was chocolate soup. So I’ve made a few revisions to ensure a decadent and fluffy dessert that won’t have raspberries sinking to the bottom…!
I’ve learned my lesson. It’s all about the small details. A tip to think about while you’re making this: you NEED a clean bowl for the egg whites. You don’t want any contamination. Also, as much as I would like to make this recipe as simple as possible with minimal equipment required, I highly suggest an electric mixer. It will save you time and very sore arms.
On that note I dedicate this recipe to all the chocolate lovers out there…. this one’s for you !!!
9/8ths cup of heavy whipping cream (separated into 7/8ths cup and 1/4 cup)
5 ounces of semi-sweet chocolate
2 large egg whites
- Beat egg whites in a clean bowl until peaks form when you lift the mixer out of the whites. About 2 minutes.
- Melt chocolate in bowl over pan of water on stove (or in microwave). Add 1/4 cup of heavy whipping cream and stir until smooth and combined.
- Pour the rest of the remaining cream into the bowl of egg whites and beat with mixer until mixture forms soft peaks. Add in chocolate mixture and combine (but do not mix too much, only until well combined).
- Pour mousse into desired serving bowls (I used small blue ramekins). Let chill in fridge for at least 2 hours before serving. If not set by that time, let chill for longer. Top with fruit and serve!