Chocolate Mousse

Pin It My husband got this recipe for me from a friend of his. The measurements are European, but American measuring cups have markings for mL, so it is easy to make. For the chocolate, I used semi-sweet baking chocolate, which I found in the baking aisle at the grocery store. The sugar is listed as caster sugar, which is basically superfine sugar. You can grind up regular white sugar in a food processor to make it finer. If you do this, make sure to measure after you grind it up. I have made this recipe with regular sugar, and it tasted just fine. So, if you skip that step, it's no big deal.  Enjoy!

Chocolate Mousse

Ingredients:

400 grams dark chocolate
8 Tbsp caster sugar
8 eggs
500 mL heavy cream

Preparation:

Separate egg whites from yolks. Mix egg yolks with sugar in a small bowl. Beat whipping cream until stiff peaks form. Beat egg whites until stiff. Melt chocolate in microwave, stirring every 30 seconds or so, until smooth. Let chocolate cool slightly. Mix chocolate with egg yolk/sugar mixture. In a large bowl, fold together whipped cream and chocolate mixture. Once mixed, fold in egg white fluff until well mixed. Refrigerate 8 hours or overnight.