Thursday, 13 February 2014

2-Ingredient Chocolate Mousse

Note: This recipe uses raw eggs, so beware that raw eggs may not be safe for the very young, pregnant women, the elderly, the ill, and those with immune-system disorders. For more details on egg safety, check out this link.


8 oz (2x {4 oz}) of your favorite Chocolate Bar, chopped or broken into pieces (we like 70% Dark)
4 large Eggs (yolk and white separated)
1-2 Tablespoons extra-fine White Sugar (optional)*

*If you are using a sweet Chocolate Bar there is no need for any sugar but if you are using Dark Chocolate and you want it a little sweeter then add a tablespoon or 2 of sugar.
In a heatproof bowl and over barely simmering water, melt the chopped/broken chocolate. Make sure that the bowl does not touch the water. Remove the bowl from the heat. I always use this method but you can also use the microwave to melt the chocolate.
In another bowl, beat the egg yolks and then slowly stir into the hot chocolate.
While you are melting the chocolate you can also begin the process of making the meringue/egg whites. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle the sugar, if using, over the egg whites and continue to beat until the sugar is fully dissolved and the mixture looks glossy. Do not over beat. 
Fold the meringue gently into the chocolate mixture using a rubber spatula. Do this slowly until everything is mixed thoroughly. Divide the mixture into several glasses or small bowls and chill over night. I recommend overnight chilling because the chocolate tends to sweeten if left for that amount of time and tastes oh so heavenly afterwards! :-)
Chilling will harden the chocolate so allow the Chocolate Mousse to reach room temperature first before you serve it. Enjoy!!!

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