5 1/4 ounces bittersweet chocolate, coarsely chopped
14 ounces cold heavy cream
3 large egg whites
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional
- Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
Jason Inman is a former journalist who has interviewed murderers on death row, flown over L.A. with the LAPD and patrolled with the Royal Canadian Mounted Police near the Arctic , He joined Chocolate Ideas Magazine since one year!