La Kitchenette Souris : Chocolate Mousse

When I decided to make this recipe, I had done so merely because it sounded amazing & I have previously enjoyed mousse at a restaurant.

Then I went onto Twitter only to find a link to a blog post about the 6 most popular desserts in French cuisine... and whadda ya know? Chocolate Mousse is one of them! 

How amazing is that?! *laughs* 

This is a rich dessert, but very yummy... dangerous... you will want to keep eating it.

♥

Chocolate Mousse

8 eggs

1 large package semi sweet chocolate chips

10 Tablespoons butter

fresh whipped cream, for serving

Separate eggs, putting whites into a large bowl & yolks into a small bowl.

Let egg whites warm to room temperature~ approx 1 hour.

(although I didn't let them warm that long & they were still fine)

In top of a double boiler, over hot but not boiling water, melt chocolate chips with butter, stirring constantly.

Remove top of double boiler from water.

In another bowl, beat egg yolks, 1 at a time, beating well after each addition.

Then add slowly to chocolate, mixing well, but not beating.

Let cool for about 10 minutes, or maybe a bit more.

While it cools, with electric mixer, beat egg whites until stiff & forming soft peaks. 

With a wire whisk or rubber scraper, using an under and over motion, gently fold chocolate mixture into egg whites, just enough to combine thoroughly; there should be no white streaks.

(took me about 5 minutes or so)

Pour into attractive service dish or use individual serving glasses.

Cover with Saran wrap and refrigerate.

When ready to serve, decorate with freshly whipped cream & cinnamon.

P.S. I put a bed of graham crumbs on the bottom of the cups & that added a nice flavor & texture!