Dark Chocolate Mousse

1. 1

   Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer.

2. 2

   Stir chocolate until melted.

3. 3

   Turn off the heat and let stand.

4. 4

   Beat the cream over ice until it forms soft peaks.

5. 5

   Set aside and hold at room temperature.

6. 6

   With a mixer, whip egg to soft peaks.

7. 7

   Gradually add the sugar and continue whipping until firm.

8. 8

   Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once.

9. 9

   When the whites are almost completely incorporated, fold in the whipped cream.

10. 10

    Cover the mousse and refrigerate for approximately 1 hour or until set.

11. 11

    Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

* Per serving · 4 servings · Values may vary.