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
1Heat heavy cream up in a small sauce pan. Heat until just bubbly. Stir occasionally to keep cream from scorching.
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.)
2As eggs whip up gradually add the 1/4 cup of sugar in the egg white. Whip until it has the texture of just about a loose whip cream, or a whipped marshmallow.
3Once the cream is heated up add your chocolate to the cream and whisk until the chocolate is completely liquified into a ganache.
4Take a large mixing bowl and fill with ice water, place a smaller mixing bowl in the larger mixing bowl. Be sure none of the ice water gets into the smaller mixing bowl, sugar is temperamental you don't want any of the water to hit the mousse.
5Pour melted ganache into the small bowl floating in the ice water.
Add 1/4 cup of cream and vanilla/liqueur to the chocolate and stir continuously.
6Once the chocolate appears to be firming up slightly fold in the whipped egg whites.
7Keep stirring until the mousse is firmed up and fluffy.
Serve immediately. I chose to garnish with some chocolate shavings.