Chocolate Mousse

Serves 6
  • 1 ⅔ cups heavy cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 4 egg whites
  • 1/2 cup sugar
  • 6 oz. dark chocolate, melted and cooled to room temperature

In a large mixing bowl, beat cream, vanilla and salt until soft peaks form; set aside in the refrigerator until ready to use. In another large mixing bowl, beat egg whites to soft peaks. Add sugar to soft whites; beat to stiff peaks. Drizzle melted chocolate into egg whites; fold until nearly incorporated. Fold whipped cream into chocolate mixture. Divide mousse evenly between 6 serving dishes. Chill completely in refrigerator before serving.

Good to Know:

  • To melt chocolate, microwave it on 50% power in 1 min. increments until smooth (about 3 min. total).
  • If you are concerned about consuming the raw egg whites in this recipe, try substituting pasteurized eggs.