Chocolate Mousse
Silky dark-chocolate mousse lightened with whipped cream and stiff egg whites, laid out as a one-glance grid recipe.
Separate the eggs while cold; let whites come to room temperature
Set out 6 serving glasses
| 7 oz (200 g) dark chocolate (70%), chopped | melt over bain-marie, cool slightly | stir in off heat | fold together gently | chill 4 hrs |
|---|---|---|---|---|
| 3 tbsp (45 g) unsalted butter | ||||
| 3 large egg yolks | ||||
| 1 cup (240 ml) cold heavy cream | whip to soft peaks | |||
| 3 large egg whites | beat stiff | |||
| 1 pinch salt | ||||
| 2 tbsp (25 g) sugar | ||||
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