Chocolate Mousse

2 recipes:

Yield: 20

-1 cup good quality chocolate-finely chopped
-3 tablespoons water
-4 large eggs, separated at room temperature
-pinch of salt
-1 teaspoon vanilla (optional)

Combine the chocolate and water in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water). Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside to cool a little, then whisk in the egg yolks. In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks. Stir in ⅓ of egg whites into the chocolate mixture, then gently fold in the remaining. Divide between serving dishes and chill at least 3-4 hours. Enjoy!



If you’re not comfortable with raw eggs in a dessert, this recipe is also great! It is a little more sweet because of the mini marshmallows, but the consistency and flavor are unmatched for an eggless mousse.

-1 cup good quality dark chocolate, chopped into small pieces
-3 cups mini marshmallows
-1/2 cup unsalted butter
-1/4 cup hot water
-1 cup heavy cream
-1 teaspoon vanilla

Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour or scrape into glasses or small dishes and chill until you want to eat.

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