Ready in 45 minutes
This one's a killer with the ladies or the kids, whomsoever your audience may be.
Break up the chocolate and place it in a double boiler. If you don't have one (I don't), put the chocolate into a small pot set over a larger one filled with an inch or two of water. Turn heat to medium and stir the chocolate with a rubber spatula until melted. Remove from heat and let cool a bit.
Break the eggs, separating the yolks from the whites, placing the yolks and whites into two separate mixing bowls. Make sure the bowl for the yolks if fairly large. Add the salt to the whites and whip them with an electric beater or a whisk until they are completely foam.
Gently pour the chocolate into the yolks and stir until it's thoroughly incorporated. Making sweeping, circular strokes with the rubber spatula, fold a third of the whites in to the chocolate mixture, then progressively fold in the rest. Do not overwork the mixture; you want to retain the air bubbles (from the aforementioned foam).
Pour into a large bowl and refrigerate for at least three hours. Serve at the table with a bowl of freshly whipped cream (see my other recipes for how to make perfect whipped cream).
Rsimes 3y ago
Whittas22 5y agoVery tasty, but the texture didnt seem firm enough for mousse - may well have been my technique though!
Chrysal 5y agoThis is one of the best. No cream. Great rich chocolate flavor. Used 12 oz Ghiradelli chocolate, 60% cocoa and add whole orange rind and juice. Because of orange juice, use only 6 eggs. Place in freezer for faster set. Truly a chocolate orgasm.
altaf 5y agoGreat recipe. Simple but with great results even for a novice.