Mousse: Creamiest Chocolate Mousse

7 ounces bittersweet chocolate, chopped7 egg yolks, beaten2 tablespoons sugar1 pinch salt7 egg white1 1/4 cups heavy cream1 tablespoon kirschwasser (optional)Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour. Amount Per Serving  Calories: 274 | Total Fat: 20.7g | Cholesterol: 185mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 274

Total Fat: 20.7gCholesterol: 185mgSodium: 95mgTotal Carbs: 15.1g    Dietary Fiber: 1.5gProtein: 6.3g VIEW DETAILED NUTRITION
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This is mousse as mousse should be, with beaten egg whites. I would have preferred this with semi-sweet chocolate, but that's a minor criticism and no fault of the recipe. It turned out perfectly without the cream of tartar some reviewers say is a must, tho' adding it won't hurt anything. I didn't use the optional kirschwasser, but added vanilla instead which actually heightens chocolate flavor. I do have a favorite chocolate mousse recipe, however, where butter is melted along with the chocolate, and I prefer the added richness the butter lends. Still, this is a fine recipe. I piped it into chocolate shells and plated it with "Raspberry Sauce," also from this site. It was a dessert I'd be proud and confident to serve to anyone. Was this review helpful? [ YES ]
29 users found this review helpful This is mousse as mousse should be, with beaten egg whites. I would have preferred this with... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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