Mousse Al Cioccolato Recipe

Desserts

1. 1

   Melt chocolate

   Place the chopped dark chocolate in a heatproof bowl. Set over a pot of simmering water (double boiler) and stir until completely melted and glossy. Remove from heat and set aside to cool slightly.

2. 2

   Whisk yolks with sugar and vanilla into chocolate

   In a separate bowl, whisk the egg yolks with granulated sugar until pale and thick. Stir in the vanilla extract, then gradually whisk this yolk mixture into the melted chocolate until smooth and well combined.

3. 3

   Beat egg whites with salt

   In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form. Do not overbeat.

4. 4

   Whip cream for mousse

   In another bowl, whip 300 ml of heavy cream to soft peaks. Do not overbeat; it should be thick but still pourable when folded.

5. 5

   Fold in whipped cream

   Take about one-third of the whipped cream and gently fold it into the chocolate mixture to lighten it. Then fold in the remaining whipped cream until the mixture is smooth and uniform.

6. 6

   Fold in egg whites

   Fold the beaten egg whites into the lightened chocolate mixture in two additions. Use gentle motions to maintain as much air as possible, until no white streaks remain.

7. 7

   Chill mousse

   Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours, or up to 4 hours, to set and develop flavor.

8. 8

   Prepare topping

   Just before serving, whip 150 ml of heavy cream to soft peaks and dollop or swirl on top of each mousse. Serve immediately.