Who doesn’t like chocolate mousse it’s light, airy and decadent. This recipe uses the old school method, cooking both the egg yolks and the whites. This recipe is great used as the filling of say…Black Forest Cake.
10 ounces 72 % chocolate chopped
2 ounces butter
4 large egg yolks
4 tbs sugar
4 large egg whites
1 cup heavy cream
1/2 tsp vanilla
1. Melt the chocolate over a water bath. Incorporate the butter until completely melted and keep warm.
2. Combine yolks and 2 ounces of sugar in the bowl of a stand mixer. Whisk vigorously over a double boiler until 110-degrees. Remove the bowl from the double boiler and place on the mixer with the whisk attachment and beat at medium high until you reach a light ribbon texture, about 5 minutes. Place this mixture in a bowl and clean the mixer bowl.
3. In the clean and dry mixer bowl whisk the egg whites and 3 ounces of sugar over a water bath whisk vigorously until 110-degrees. Remove the bowl from the water bath place on the mixer with the whisk attachment. Whisk at medium high until firm peaks are reached, about 5 minutes. Place this mixture in a bowl and clean the bowl once again.
4. In the bowl whip the cream and vanilla until soft peaks are formed.
5. Now working in thirds combine the chocolate, egg yolk, egg white and cream by folding together.
6. After all of the ingredients are combined chill the mousse for at least one hour. Serve or use in another recipe.
Chef’s Notes: This mousse can be made 2-3 days in advance.