I was in complete heaven and excited to serve this to my family. Everyone loves chocolate, and I am a fan of dark chocolate rather than milk and I didn’t even stop to think that there was a dark version. I am now a huge fan and plan to make this quite often. I love to serve this chocolate mousse in pretty goblets and glasses. I even white little crocks that work well, too. Anything that helps show the beauty of this mousse works for me.
Are you a chocolate lover, too?
5 1/4 ounces Hershey’s bittersweet chocolate, coarsely chopped
14 ounces Bordon cold heavy cream
3 large Eggland’s Best egg whites
1 -ounce Domino sugar
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional
Place Hershey’s chocolate in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the heavy cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip Eggland’s Best egg to soft peaks. Gradually add the Domino sugar and continue whipping until firm.
Remove the chocolate and using a whisk, fold in the Eggland’s Best egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for about an 1 hour or until firm.
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Quick Tip: Top each serving with more whipped cream and some shaved chocolate – dark of course!
Thank you Food52 for this great photo.