Mousse au Chocolat (Chocolate Mousse)

A light, intense dark chocolate mousse lifted with whipped egg whites and cream.

Ingredients

• 8 oz (225 g) good bittersweet chocolate, chopped
• 4 tbsp butter
• 4 eggs, separated
• 1/4 cup sugar
• 1 cup heavy cream
• Pinch of salt

Directions

1. Melt the chocolate and butter together gently over a double boiler, then remove from the heat and let cool slightly.
2. Whisk the egg yolks into the warm chocolate one at a time until smooth.
3. In a clean bowl whip the egg whites with the salt to soft peaks, gradually adding the sugar until glossy.

In another bowl whip the cream to soft peaks.

1. Fold the whipped cream into the chocolate, then gently fold in the egg whites in two additions, keeping the mixture light.
2. Spoon into serving glasses and chill at least 2 hours before serving.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; a simple, honest bistro dessert.