Chocolate Mousse

Adapted from Tyler Florence on Foodnetwork.com

is classic chocolate mousse is light yet intensely chocolate. Don’t be

fooled by the French name — it’s quick and easy to make!

Servings: 6
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus at least 2 hours to chill

INGREDIENTS

3 tablespoons unsalted butter

6 ounces semisweet chocolate, best quality
3 large eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract

FOR SERVING

1/2 cup heavy cream, cold

2 teaspoons sugar
Chocolate shavings

INSTRUCTIONS

Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in
20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat
in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a
saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the
mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth a er
each addition. Set aside.

In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of
tartar and beat until so peaks form (the peaks should be just starting to hold, and will melt back into themselves a er a
second). Gradually beat in 1/4 cup of the sugar and continue beating until sti peaks form (the peaks will stand straight up when
the beaters are li ed from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until
uniform. Set aside.

In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of
sugar and the vanilla and continue beating until the cream holds medium peaks (when you li the beaters or whisk out of the
bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate
mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses,
cover, and chill until set, at least 2 hours.
Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop
the whipped cream over the mousse and top with chocolate shavings.

Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the
refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.

Note: Chocolate mousse is made with raw eggs. If that is a concern, try to nd pasteurized eggs. Pasteurized eggs have been
brie y exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure
before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a
compromised immune system.)

NUTRITION INFORMATION

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Per serving (6 servings)

Calories: 415
Fat: 31 g
Saturated fat: 19 g
Carbohydrates: 34 g
Sugar: 31 g
Fiber: 2g
Protein: 5g
Sodium: 55 mg
Cholesterol: 163 mg

GLUTEN-FREE ADAPTABLE NOTE

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. ere is hidden gluten
in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify
that they are gluten-free.

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