Really Easy Chocolate Mousse

Really light and airy with no whipped cream!

We were served this desert at a friend's house. It was served just like this in a big bowl and we helped ourselves. It was so good and she assured me so easy to make. As it turns out, it is one of the easiest recipes I've ever made and it's quite low-carb friendly as you can easily omit the sugar. I love these kind of recipes that have a big bang for the little effort they require.

Your eggs should be very fresh and organic but if who don't like to eat raw eggs there are some great sites that explain how to pasteurize eggs to avoid any problems. Here is one of them:

www.ehow.com/how_4679090_pasteurize-eggs-home.htm

All you will need

You will need:

7 oz (200 gr.) dark chocolate chopped - use 64 - 70% for best results
6 eggs separated
1/4 cup of sugar
1 tsp of vanilla extract
pinch of salt

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Start by melting the chocolate in a double boiler. Don't let the water boil as it will cook the chocolate.
While chocolate is melting, whip the egg whites with a pinch of salt until stiff peaks form.
Remove the chocolate from the double boiler and let cool a little.
In a separate bowl, whisk sugar and egg yolks until light in color. Add the vanilla extract and add to the chocolate, mix well (it will be thick).
Add 1/3 of the egg whites and stir together. This will loosen the chocolate mixture. Fold in the rest of the egg whites gently.
Refrigerate until you are ready to serve (see below).

Tips: Serve in a big bowl or for a fancier effect in a martini or wine glass. Add a little cookie for crunch.

The lower your cocoa content, the sweeter the chocolate will be (50% is sweeter than 70%). You can adjust the sugar in this recipe accordingly.

To add a special little touch, you can sprinkle a little fleur de sel on top. The salt helps to really bring out the chocolate flavor. Or, if your guests like spice, a little pinch of cayenne pepper is very good.

Smile of the day!

Comments

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