Ingredients for Neoclassic Chocolate Mousse
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup water
- Semisweet Chocolate
- Unsalted Margarine
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How to Make Neoclassic Chocolate Mousse
- Fill the bottom of a double boiler with 2 inches of water and bring to a medium-high simmer over medium-high heat.
- In a heat-safe metal mixing bowl (or the top of the double boiler), whisk together the egg yolks.
- Gradually whisk in the sugar and water until well combined.
- Place the mixing bowl over the simmering water (ensure the bottom of the bowl doesn't touch the water). Using a portable electric beater, beat the egg yolks on medium speed for 3 minutes.
- Increase the speed to high and beat for another 4 minutes, or until the mixture is thick, pale yellow, and forms a ribbon when the beater is lifted.
- Continuously move the beater around the bowl to prevent overheating.
- Remove the bowl from the heat and continue beating on high speed until the mixture cools completely, about 6 minutes.
- In a separate heat-safe bowl (or the top of the double boiler), combine the chopped chocolate and 2 tablespoons of water. Place this bowl over the hot (but not simmering) water in the double boiler.
- Allow the chocolate to melt completely, stirring occasionally with a whisk until smooth and creamy.
- Remove from the heat and whisk in the softened margarine, one tablespoon at a time, until fully incorporated.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the melted chocolate mixture into the cooled egg yolk mixture.
- Gently fold in the whipped egg whites in three additions, being careful not to deflate the mixture.
- Spoon the mousse into individual serving cups or a larger container.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- **To serve:** For a stunning presentation, serve in champagne flutes, garnished with fresh berries.
- **To use as a filling:** Beat the cold mousse until it darkens and becomes less spongy. Spread or pipe onto your desired dessert.
- **Storage:** Mousse stored in cups is best enjoyed within 3 days. Stirred down mousse, used as a filling, will keep for up to 1 week, and can be frozen for up to 3 months. Thaw frozen mousse in the microwave on the lowest setting, heating in 10-second bursts and stirring in between.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
65g
Carbs
9g
