World's Best Chocolate Mousse
What is more elegant than Chocolate Mousse? Cool, creamy and chocolatey, it's just about everybody's favorite. Don't be intimidated - making the perfect mousse is not that difficult. The key is in whipping the cream and egg whites to just the right consistency and gently folding it all together.
Just try it - you'll be amazed at how easy it is!
Whisk egg yolks with a pinch of salt in a metal bowl until creamy and slightly thickened. Set aside.
Melt the chocolate in a glass bowl in a microwave on low in one minute increments, stirring frequently, until completely melted and smooth. Do not over heat or the chocolate will break. Whisk the egg mixture into the chocolate until smooth, then set aside to cool.
Beat the cream and confectioner's sugar with an electric mixer until it just holds stiff peaks. Fold one fourth of cream into chocolate/egg mixture to lighten, then gently fold in remaining cream.
Put the egg whites into a spotlessly clean metal bowl with a pinch of cream of tartar. Using an electric mixer with clean beaters, whip the egg whites until they form soft, but firm peaks. Do not overbeat!
Gently, but thoroughly fold in the chocolate/cream mixture until homogenous in color and texture.
Spoon or pipe mousse into 8 (6-ounce) wine glasses or ramekins and chill, covered, at least 6 hours. Garnish with a dollop of whipped cream and chocolate curls, mint sprigs or fresh berries, if desired
Makes 8 servings.