Chocolate Mousse is one of the most decadent desserts. I have tried to make it several times with some successes and some not so much. This batch was yummy and the recipe I used was from the Professional Chef app, which is the Culinary Institute of Americas book in app form.
- 10 oz. bittersweet chocolate, chopped
- 1 1/2 oz. butter
- 5 eggs, separated
- 2 TBS water
- 1/4 cup sugar
- 1 cup heavy cream
- Rum, as needed (optional)
Before preparing assemble desired dishes for mousse. Combine the chocolate and butter and melt over a hot water bath or double boiler. Combine the egg yolks with 1/2 the water and 1/2 the sugar over a hot water bath or double boiler until it holds at 145 degrees for 15 seconds, remove from the heat and whisk until cool. Combine the egg whites with the remaining sugar in a mixer bowl and whisk over a hot water bath or double boiler to 145 degree. Remove from heat and whip to full volume, continue whipping until cool. Using a large rubber spatula, fold the chocolate into the egg yolks. Then, fold the egg white mixture into the egg yolk-chocolate mixture. Fold the whipped cream and add the rum if using. Immediately pipe or ladle the mousse into dishes or molds.