Chocolate Mousse

This is my favorite chocolate mousse. You can enjoy it as is or use it as frosting cakes and other desserts. Watch full video at https://youtu.be/ehX06vlUX6M.

9 oz dark chocolate (72%)

17 oz heavy whipping cream

3 egg whites

pinch of salt

6 oz granulated sugar

  1. Melt the chocolate and cream in a double boiler (bain marie) stirring constantly until the chocolate is almost melted. Remove from heat and let stand on the counter stirring constantly until the rest of the chocolate is completely melted. It is important that the cream does not boil at any time. (In the event that the cream does boil, put the chocolate mixture in a mixer and beat as fast as possible. This will prevent the cream from separating.) Once the chocolate is melted, put it in a big mixing bowl and whisk it briefly until creamy and smooth.

  2. Meanwhile to make the Italian Meringue, put the egg whites and a pinch of salt in a mixer bowl and start beating first on low speed and gradually increasing the speed.

  3. At the same time, put the sugar and water in a small pot on medium high to high speed. Once the sugar starts boiling, insert a candy thermometer.  If you don't have a candy thermometer, fill a small bowl with ice cold water and put it on the side. From time to time dip a small knife in the sugar and then insert it in the cold water. If a small ball is formed, you have reach the softball temperature which is 244° F to 248° F on your thermometer.

  4. Simultaneously, monitor the egg whites and once ribbons are formed, add 1 tbsp sugar and continue beating them increasing and decreasing the speed of the mixer from time to time. You never want to stop beating the egg whites but you also can't overbeat them so you are in a holding pattern until the sugar reaches the softball temperature.

  5. Once the sugar reaches the softball temperature, remove the pot from the heat. Be careful not to burn yourself as the pot and thermometer will be extremely hot at this point. You will need extra pot holders and mittens for this next stage. Pour the sugar mixture into the beating egg whites gradually, as it flows down the wall of the mixer bowl. This process cools the sugar before it enters into the eggs and then cooks the eggs to prevent spoilage as well as that you will have a lighter and better mousse. Increase the mixer speed immediately and beat the egg whites until the mixer bowl feels cool to the touch.

  6. Meantime, whip 8 oz of the whipping cream in a separate mixing bowl until you have nice soft peaks.

  7. Once the egg whites are cool, gradually whisk into the chocolate mixture. Always start by whisking a small amount and then adding the rest of the whites. Turn the whisk from the bottom of the bowl to the top in a circular motion and slanting the bowl slightly at the same time. This process adds air into the mousse and prevents the eggs to fall. 

  8. Add the whipped cream in the same manner to the egg white and chocolate mixture. 

  9. Once totally mixed, the mousse is ready. You can now pour into serving bowl(s). Refrigerate until firm usually for about 2 hours. This mousse will be good for up to a week in the refrigerator.