No-Fail Dark Chocolate Mousse (ATK)

• annokset: 6-8

Ainekset

MOUSSE

8 large eggs, room temperature

2 tablespoons sugar

12 ounces bittersweet chocolate chips

¼ cup water

WHIPPED CREAM

1½ cups heavy cream, chilled

4 teaspoons sugar

1 teaspoon vanilla extract

Ohjeet

1. FOR THE MOUSSE: Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add sugar, increase speed to high, and whip until tripled in volume and ribbons form on top of mixture when dribbled from whisk, 5 to 7 minutes. Set aside.

2. Microwave chocolate chips and water in large bowl at 50 percent power, stirring occasionally with rubber spatula, until chocolate is melted, about 2 minutes.

3. Whisk one-third of egg mixture into chocolate mixture until fully combined. Using clean rubber spatula, gently fold in remaining egg mixture, making sure to scrape up any chocolate from bottom of bowl, until no streaks remain.

4. Portion mousse evenly into 6 to 8 serving glasses or ramekins, cover with plastic wrap, and refrigerate for at least 6 hours or up to 48 hours.

5. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk attachment, whip cream, sugar, and vanilla on medium-low speed unti. foamy, about 1 minute. Increase speed to high and whip until stiff peaks form.

6. Top mousse with whipped cream 1 to 3 minutes. before serving.

Muistiinpanot

If using pasteurized eggs here, increase the high-speed whipping time to 8 to 10 minutes. To bring the eggs to room temperature quickly, place the whole, uncracked eggs in a bowl of warm water for 15 minutes. We developed this recipe using Ghirardelli 60% Premium Baking Chips. We call for individual serving glasses or ramekins, but this mousse can also be chilled in a large serving dish. Just increase the chilling time to at least 8 hours.

Properly Whipped Eggs

We whip a combination of whole eggs and sugar in a mixer until it's tripled in volume and ribbons form when the mixture is dribbled from the whisk attachment.