Heavenly Chocolate Mousse

1. 1

   In a large bowl whisk egg yolks together with 1/4 cup sugar.

2. 2

   Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.

3. 3

   In small saucepan, bring cream to a boil and stir it into the melted chocolate.

4. 4

   Stir the chocolate mixture into the egg yolks and sugar. Set aside.

5. 5

   In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.

6. 6

   Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.

7. 7

   Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.

8. 8

   Pour into individual serving glasses or bowls and chill at last six hours or overnight.

9. 9

   Serve in individual glass dishes topped with whipped cream and shaved chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.