Chocolate is in season year-round, and so is chocolate mousse. Enjoy on a hot or cold day for an extra-special sweet treat. Don't let the recipe fool you- it's not super sweet, so those without a sweet tooth will also enjoy it.
- 7 oz bittersweet chocolate (about 70% cacao, we like Dick Taylor's Belize 72%)
- 6 tbsp Humboldt Creamery Unsalted Butter
- 6 large eggs, separated
- ¼ cup plus 3 tbsp sugar
- 1 C chilled Humboldt Creamery Heavy Whipping Cream
- 3 tbsp sugar
- 1 tbsp shaved bittersweet chocolate, to garnish
- 8 6-oz ramekins, bowls or teacups
Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
Using an electric mixer on medium-high speed, beat egg yolks and ¼ cup sugar in a medium bowl until pale and fluffy. Transfer to another bowl if you don’t have another bowl for your electric mixer.
In a clean bowl, with clean whisk attachment, beat the egg whites and remaining 3 tbsp. sugar until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mix into the melted chocolate and butter until incorporated.
Start in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture, rotating bowl as you go, until combined. Be sure to scrape up from the bottom as you go and be gentle, you don’t want to deflate the egg whites! Divide the mousse among your chosen serving containers, cover and chill in the refrigerator for 2-4 hours. (You can also make this 4 days in advance, keeping chilled until ready to serve).
When ready to serve, whip the heavy cream and sugar in a medium bowl until medium peaks form, don’t over whip. Spoon large spoonfuls of whipped cream on top of each mousse dust with cocoa powder, or shave any remaining chocolate over the top.