Chocolate Mousse
Ingredients: semisweet chocolate, large egg yolks, sugar, heavy cream, egg whites · 60 min cook time · 450kcal · ~₩14,800
Ingredients
7oz semisweet chocolate, 3개 large egg yolks, 0.33cup sugar, 1.25cup heavy cream, 3개 egg whites, 1cup heavy cream
Instructions
1. Chop 7 oz of semisweet chocolate finely, ensuring no large pieces remain that won't melt properly. Set aside.
2. Separate 3 large egg yolks into a large bowl and the egg whites into a separate small bowl. Repeat two more times.
3. Add 1/3 cup (66g) of granulated sugar to the egg yolks. Whisk by hand until light, velvety, and a pastel color. Set aside.
4. Add 1 and 1/4 cups of heavy cream to a small saucepan. Heat on medium until just steaming, about 4 minutes (or faster depending on stove).
5. Remove the hot cream from heat. Whisk the chopped chocolate into the hot cream until fully melted and smooth.
6. While whisking the egg yolk mixture vigorously, gradually drizzle in the melted chocolate. Continue whisking until smooth and silky, with no curdles. Set aside to cool for about 30 minutes until just warm to the touch, stirring occasionally.
7. Beat the egg whites on high for 3 to 5 minutes using a stand mixer or hand mixer until stiff peaks form.
8. Take about a third of the stiff egg whites and gently fold them into the chocolate mixture until only a few streaks remain. These are 'sacrificial' egg whites to lighten the mixture.
9. Add the remaining egg whites to the chocolate mixture and fold until the color is lighter and the volume has increased.
10. In the same bowl used for egg whites, add the remaining 1 cup of heavy cream. Mix on low, then increase to high, until luscious, stiff peaks form. Be careful not to over-whip.
11. Dump all the whipped cream into the chocolate mixture and fold it in. If there are annoying little blurps of cream or egg white, give it a gentle whisk to achieve a velvety, homogeneous texture.
12. Ladle the chocolate mousse into serving containers like lowball glasses, ramekins, or coupes. Fill them as high or low as desired. Chill in the refrigerator until set.
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