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Need Some Chocolate Mousse?

March 24, 2009

Last night I tried out Mark Bitten‘s chocolate mousse recipe, and the results were phenomenal! It’s a simple recipe, easy to follow and make, and it just tastes so good at the end. I mean, chocolate mousse is possibly one of my favourite desserts of all time- I have a hard time passing it up- but I’ve rarely made a truly wonderful one. If I were you, this is the recipe I would try (I mean, I did).

Chocolate Mousse

Yield 4 servings

Time 20 minutes, plus time to chill


2 tablespoons unsalted butter

4 ounces bittersweet or semisweet chocolate, chopped

3 eggs, separated

1/4 cup sugar

1/2 cup heavy cream

1/2 teaspoon vanilla extract


1. Place a double boiler or small saucepan over low heat, and melt butter and chocolate together. Just before chocolate finishes melting, remove pan from stove, and beat chocolate with a wooden spoon until smooth.

2. Transfer chocolate mixture to a bowl, and beat in egg yolks with a whisk. Place bowl in refrigerator.

3. Beat egg whites with half the sugar until they hold stiff peaks but are not dry. Set aside. Beat cream with the remaining sugar and vanilla until it holds soft peaks.

4. Stir a couple of spoonfuls of the whites into chocolate mixture to lighten it a bit, then fold in remaining whites thoroughly but gently. Fold in cream, and refrigerate until chilled. If you are in a hurry, divide mousse among six cups: it will chill much faster. Serve within a day or two of making it.

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