So quick and easy, perfect for Valentine’s Day or any day!
- 4 whole large eggs
- ¼ cups Sugar
- 6 ounces, weight Baking chocolate (I use a mix of bittersweet and semi-sweet)
- Whipped cream, chocolate shavings and berries, for garnish (optional)
Separate the egg whites from the egg yolks. Place the egg whites in a large bowl (from a stand mixer if you have one) and set the egg yolks aside.
Using an electric mixer with a beater or a whisk, beat the egg whites for several minutes until they triple in volume. Slowly add the sugar and continue beating the eggs until the mixture is glossy and very stiff; the spikes should stand up on their own.
Meanwhile (or right after if you have a hand mixer), break the chocolate into pieces and place in a microwave-safe bowl. Microwave chocolate for 30 seconds, stir, then repeat until chocolate is almost melted (do not skip mixture or chocolate may burn). Remove the chocolate from the microwave and continue to stir for 1-2 minutes to completely melt the chocolate and allow it to cool slightly.
When the egg whites are done and the chocolate has cooled a bit, quickly fold the egg yolks into the chocolate to continue cooling the mixture without cooking the eggs. Add 1/3 of the chocolate egg white mixture and stir gently to combine.
Pour the chocolate mixture into the mixing bowl with the rest of the egg whites. Gently fold chocolate into egg whites several times, stirring slowly and gently, until froth is smooth and almost even in color.
Transfer the chocolate mousse to small serving dishes and to the refrigerator. Refrigerate for at least 2 hours or up to overnight.
Serve topped with whipped cream, additional chocolate shavings and berries, if desired.
Recipe adapted from Boulder Locavore.