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Ingredients
- ½pound semisweet chocolate
- 6ounces butter, cut in small pieces
- 6large eggs, separated
- ½cup superfine sugar
- 1pinch salt
Nutritional analysis per serving (6 servings)
518 calories; 39 grams fat; 23 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 8 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
- Step 2
Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
- Step 3
Add the chocolate mixture to the yolks and blend well with a rubber spatula.
- Step 4
Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.
- This mousse can be made 24 hours before serving; if made the same day, allow four hours for cooling in the refrigerator.
Private Notes
Comments
Pro tip: don’t use salted butter ;)
Using semi-sweet chips works great and saves some labor/time on the melting if you aren't too worried about the chocolate variety. Granulated sugar in a blendjet for about 10 seconds (and a little extra pulsing) worked fine as a substitute for superfine sugar. I did use salted butter which resulted in an insanely rich final product (the Ghirardelli chips probably contributed to that too). Overall a great recipe, but definitely will halve or third the ingredients next time!
If you do not use the superfine sugar, there will be a slight grit in the final product. If you don’t want to buy superfine sugar, try putting it in the food processor and run it with the blade for a bit.
This was perfect. I used your scaling feature to make half the original amount and ended up with 3 very generous portions. The texture was silky-smooth, it wasn't too sweet, and we all loved it. I had accidentally omitted adding about 1 tablespoon of butter, and it didn't seem to impact any aspect of the delicious result.
I used 85% dark chocolate and it turned out so good Not too sweet. I may add a little expresso powder next time. This is the exact recipe I use to make all the time in high school back in the early 80s.My boyfriend at the time raided chickens and use to bring fresh eggs every week. Yummy
Easy and delicious! Following the advice of other commenters, I used Ghiradelli semi-sweet chips and about ½ salted, ½ unsalted butter. I used the food processor to finely grind the sugar AND I cut the recipe in half. This still produced about 3 cups of mousse! I meant this to be a test batch, but it turned out so well and made so much that I'm going to serve it. Hopefully it holds up! I plan to whip some cream for the topping a sprinkle with something decorative for my son's birthday.