Black Velvet Chocolate Mousse

1. 1

   Melt the chocolate with the cream in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.

2. 2

   Add the sugar in two batches and whisk until well blended.

3. 3

   Remove the bowl from the heat and whisk in the egg yolks, one at a time, whisking well after each addition.

4. 4

   Beat the egg whites and salt with an electric mixer on med-high speed in a big deep bowl, just until the whites form stiff peaks when the beaters are lifted.

5. 5

   With a whisk or a rubber spatula, fold 1/3 of the chocolate mixture into the egg whites.

6. 6

   Fold in the remaining chocolate mixture in 2 batches just until well blended.

7. 7

   Transfer to a serving bowl or to 4 stemmed glasses; refrigerate, covered, for at least 4 hours, or up to 2 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.