Chocolate Mousse
When making mousse from scratch, there are two important tips for a successful outcome:
Make sure to thoroughly clean the mixing bowl and beaters before beating the egg whites.
Room temperature egg whites beat better than cold ones.
Serves 12
Prep time: 15 minutes
Cooking time: 20-25 minutes
Cooking spray
8 ounces semi-sweet chocolate chips or chunks
8 large eggs
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons confectioners’ sugar, divided
Preheat the oven to 350ºF. Coat an 8 1/2-inch springform pan with cooking spray and line the bottom with parchment or wax paper. Set aside.
Melt the chocolate in the microwave, double boiler or bowl over a saucepan of simmering water.
Meanwhile, separate the yolks from the whites and transfer the yolks to a mixing bowl. Beat the yolks until thick and pale. Gradually beat in the chocolate until blended. Fold in the vanilla.
Beat the whites with 1/4 cup of the sugar until soft peaks form. Fold one quarter of the whites into the chocolate mixture and then fold in the remaining whites. Pour the mixture into the prepared pan and bake for 20 to 25 minutes, until almost set but still slightly jiggly in the center. Cool the mousse in the pan before cooling completely (still in the pan) in the refrigerator. Dust with the remaining 2 tablespoons of sugar before serving.
Nutrients per serving: Calories: 156, Fat: 9g, Saturated Fat: 4g, Cholesterol: 142mg, Carbohydrate: 16g, Protein: 5g, Fiber: 1g, Sodium: 44mg