Chocolate Mousse

I admit, I love dark chocolate. I didn’t understand what all the fuss about women and chocolate was as a kid, but the older I get (mom life definitely sped it up!) the more I realize that chocolate is a necessity to life :) I bet you can relate!

This recipe was like floating away on a cloud of chocolate bliss when I made it for the first time. I love the dark chocolate taste combined with the lightness of the beaten egg whites and whipped cream.

I give you permission to make this recipe and not share any :) Have a wonderful Mother’s Day!

Ingredients:

Butter

Chocolate

3 Eggs

Vanilla

Sugar

Cream *see note at the bottom of the recipe*

Recipe:

2 TBS butter

4 ounces chocolate chopped

Place the chocolate and butter in a pan or double boiler and melt until smooth. Don’t burn it! Remove from heat and allow to cool until you can hold the pan in your hands.

3 egg yolks (save the whites)

1/2 tsp vanilla

Separate the egg whites and yolks. Once the pan with the chocolate is cool enough to handle, whisk in the egg yolks and vanilla

3 egg whites

2 TBS sugar

Put the egg whites and sugar into a medium sized mixing bowl and beat with an electric mixer until the egg whites hold stiff peaks. Wash the beaters.

1/2 cup cream

2 TBS sugar

Place in a smaller bowl and beat until the cream is whipped and holds stiff peaks. Stir a couple of spoonfuls of the egg whites into the chocolate mixture, then fold in the remaining egg whites thoroughly but gently with a rubber spatula. Fold in the cream just enough so that there are no streaks of white, then refrigerate until chilled. Eat within a day. Serves 6.

Adapted from How to Cook Everything the basics All You Need to Make Great Food by Mark Bittman

*Note*

Raw milk naturally separates into cream and milk. Cream is thicker and yellow colored on top and milk is the lighter color on the bottom. You don’t want to mix the milk into the cream so pouring it isn’t the best way to separate it. Here are the two ways I have discovered for getting cream for this recipe:

1.) You can mix the milk and cream together and pour it all into a separate jar with a wide enough lid to get a dipper into. Refrigerate overnight and the cream will rise back to the top. You can then dip it out.

2.) You can cut off the top of the milk jug so you can dip out the cream. When you have the cream you need, mix the remainder into the milk and carefully pour it into a pitcher or jar to continue using it.