Best Chocolate Mousse

De Preppy Kitchen · 30 min

Ingredientes

Preparación

1. In a large bowl, whisk the egg yolks and sugar for about 1 minute, until pale and smooth.
2. Heat 1¼ cups (360 ml) of the cream in a small saucepan over medium heat until steaming, about 4 minutes. Take off the heat.
3. Add the chocolate to the hot cream and stir constantly until fully melted. Slowly whisk this into the egg yolks until combined. Let it cool, stirring now and then, until barely warm to the touch, about 30 minutes.
4. Beat the egg whites on high speed until stiff peaks form, 3 to 5 minutes. Fold one third of the whites into the chocolate mixture to loosen it, then fold in the rest until a few streaks remain.
5. Whip the remaining 1 cup (240 ml) of cream on medium-high speed until stiff peaks form. Fold it into the chocolate mixture.
6. Spoon the mousse into 6 to 8 small serving glasses.
7. Chill until set, about 4 hours or up to 2 days. If chilling more than a few hours, loosely cover the mousse so it does not form a skin.

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