Shared by Jessica Solnicki
Easy Chocolate Mousse
Yield: 6 servingsThis recipe was shared by Jessica Solnicki. Read more about her family in "Remembering a Tunisian Matriarch at an Argentine Seder Table" and try her recipes for cneidalaj, kemia de zanahorias, and kemia de remolachas.
Family Journey
Ingredients
- 6 eggs, egg yolks and egg whites separated
- ⅔ cup granulated sugar, divided
- 1 ½ cups bittersweet chocolate, finely chopped, or chocolate chips
- 1 tablespoon vegetable oil
Preparation
Step 1
Make the chocolate mixture: Combine the egg yolks and ⅓ cup of sugar in a large heatproof bowl set over a small pot with gently simmering water that is a few inches deep. Make sure the bowl does not touch the water. Cook, whisking constantly until the mixture is pale yellow in color and almost doubled in volume, about 1 to 2 minutes. Remove the bowl from the heat and add the chopped chocolate or chocolate chips and vegetable oil. Whisk until all the chocolate is melted and the mixture is smooth. Set aside.
Step 2
Make the meringue: Using a stand mixer, beat the 6 egg whites on medium speed until foamy, about 30 seconds. With the mixture running, gradually add in the remaining ⅓ cup of sugar into the egg whites. Increase the speed of the mixer to high and beat until stiff peaks form, about 2 to 3 minutes.
Step 3
Form the chocolate mousse: Gently fold half of the meringue into the chocolate mixture to combine. Add the remaining half of the meringue into the bowl and fold until the mouse is smooth with no streaks of chocolate.
Step 4
Transfer the mousse to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours before serving.
Step 5
Serve cold with a side of berries.
