Easy, 6-Ingedient Dark Chocolate Mousse Recipe
- 5-1/4 oz. bittersweet chocolate, coarsely chopped
- 14-oz. cold heavy cream
- 3 large egg whites
- 1/8 cup sugar
With a double boiler at a lower simmer, add chocolate and stir until chocolate has melted. Turn off heat and let stand.
In a mixing bowl, beat the cream over ice until soft peaks start to form. Set aside and hold at room temperature.
Using a mixer, whip egg whites into soft peaks. Gradually add sugar and continue whipping until firm.
Fold chocolate into egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream.
Cover and refrigerate about an hour or until set. Serve and garnish as desired.