Need an easy dessert to impress your friends? Don’t have much equipment? No need to fear, chocolate mousse is here! With a straightforward list of ingredients and little work involved, this treat will both put you at ease and knock the socks off of anyone to whom you serve it.
Yield 4-6 servings
2 cups of heavy whipping cream
3 egg whites
1/3 cup of sugar
6 ounces of good dark chocolate, finely chopped
1 teaspoon of vanilla extract
Pinch of salt
Place a medium/large bowl and a whisk in the fridge. Let chill for 30 minutes.
Remove the bowl and whisk, then add the heavy cream. Beat vigorously until stiff peaks form and the cream holds its shape, about 10 minutes. Set aside.
No whisk? No problem. Chill a glass jar with a screwable lid for 30 minutes, then pour cream in up to the halfway mark. Screw the lid on tight and shake vigorously until the cream stops making sloshing noises. If you open the lid and see that the cream has thickened, you’re done! If not, keep going. This method might sound silly, but trust me, it works in a pinch.
In a medium bowl, beat the egg whites with a whisk until soft peaks form, about 7 to 8 minutes. (If you don’t have a whisk, you can use a fork. It will be a pain in the butt, but it will get the job done.) Then add the sugar and continue beating until still peaks form, about 5 minutes longer.
In a small saucepan, melt the chocolate over medium-low heat until smooth. (You can also do this in a bowl in the microwave.) Remove from the heat and let cool for a few minutes.
Pour the chocolate into a large bowl. Gently fold in the egg white/sugar mixture with a spatula, going slowly as not to disrupt the aeration you’ve just created. Once only a few streaks of egg white remain, add the whipped heavy cream and vanilla. Continue folding gently until no streaks of white remain.
Put the bowl with the chocolate mousse in the fridge to chill for at least an hour, preferably four hours or longer.
Spoon the chocolate mousse into bowls or serving cups. Garnish with more whipped cream, berries and/or cocoa powder. Serve chilled.