Homemade Chocolate Mousse

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Put the chopped chocolate in a medium heatproof bowl.
2. Heat the cream in a small saucepan over medium heat until it just starts to simmer gently; do not let it boil hard.
3. Pour the hot cream over the chocolate and leave it for 2–3 minutes to soften.
4. Stir slowly with a metal spoon or small silicone spatula until smooth and fully melted. Set aside to cool slightly.
5. Put the egg whites, sugar, cream of tartar and salt in a heatproof bowl set over a pan of simmering water (about 2 inches deep), making sure the bowl does not touch the water.
6. Whisk constantly for about 4 minutes, until the sugar has dissolved and the mixture is thin and frothy. It is ready when you rub a little between your fingers and feel no sugar grains, or when it reads 160°F (71°C) on an instant-read thermometer.
7. Transfer the warm egg white mixture to a clean mixing bowl and whip on high speed with a whisk attachment for about 7 minutes, until stiff, glossy peaks form.
8. Pour the chocolate mixture into the meringue and fold gently with a silicone spatula until fully combined.
9. Spoon or pipe into dessert dishes, ramekins or jars and refrigerate for at least 4 hours (up to 48 hours). Cover after about an hour in the fridge.
10. Serve topped with whipped cream, chocolate curls, raspberries and/or fresh mint, if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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