Serve the mousse right away for a slightly looser texture or chill it for a firmer result. This recipe calls for raw egg whites, and while the risk of salmonella infection is low, substitute pasteurized egg whites to be completely safe.
SERVES: 4
INGREDIENTS:
- 6 oz. semisweet or bittersweet chocolate, preferably 60% to 62% cacao, chopped
- 2 Tbs. unsalted butter, cut into 8 pieces
- 3 large egg whites
- Pinch of table salt
- 3 Tbs. granulated sugar
- 3/4 cup cold heavy cream
- Chocolate shavings, for garnish (optional)
INSTRUCTIONS:
- Melt the chopped chocolate in a heatproof bowl set in simmering water. Add the butter and stir until smooth.
- Whip egg whites and salt until they barely hold soft peaks. Gradually sprinkle in sugar and continue whipping until they just start to hold stiff peaks.
- Whip cream until fairly thick and holds a soft peak.
- Fold about one-third of egg whites into chocolate, then fold in remaining whites. Scrape mixture into whipped cream.
- Divide among 4 dessert dishes and serve immediately or refrigerate for at least 30 minutes. Garnish with chocolate shavings if desired.
PER SERVING:
470CALORIES | 6g PROTEIN | 39g CARB | 33g TOTALFAT |135mg SODIUM |
20g SAT FAT | 10g MONOFAT | 1g POLYFAT | 75mg CHOL | 3g FIBER |
