Chocolate Mousse in Less than 10 Minutes
Maggie May Schill
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- 6 oz
- bitter chocolate(60% or higher, i used ghirardelli.), chopped
- 1 large
- egg white, room tmperature
- 3/4 c
- heavy cream
- 1 tsp
- pure vanilla extract, or liqueur of your choice
- 1/4 c
While cream is heating, whip the egg white in a large SUPER clean glass or metal mixing bowl. (Make sure it is clean, any oils in the bowl will make the eggs not whip up right.)
Add 1/4 cup of cream and vanilla/liqueur to the chocolate and stir continuously.
Serve immediately. I chose to garnish with some chocolate shavings.