Decadent Chocolate Mousse

Impress your guests with a decadent dessert that doesn’t require any actual baking. For those making this above 5,000 feet (my kitchen is at 7,000 feet) make sure to include the 1/2 teaspoon of cream of tartar to help your egg whites create smooth velvety peaks. It can be a challenge to create soft white peaks at high altitude that don’t result in a tiny bunch of air bubbles. I used a kitchen mixer to help aid in making the perfect peaks for this dessert.

Cooking Tips:

• Make sure eggs are room temperature. If mixing in cold yolks into warm chocolate it could become clumpy in that they can “scramble” in your chocolate batter and create clumpy batter.

• Use cream of tartar especially in high elevation to have your egg whites create velvety peaks. Otherwise there is a chance they can have many tiny bubbles and won’t create the smooth peaks you’re looking for.

• Do not use chocolate chips, use a chocolate bar. Otherwise it won’t melt as smoothly.

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Recipe:

Ingredients -

• 6 oz 70% cacao high quality chocolate

• 3 tbl unsalted butter

• 3 eggs at room temperature

• 1/2 tsp cream of tartar

• 1/4 c + 1 tbl white sugar

• 1/2 c heavy cream

• 1/2 tsp vanilla extract (optional)

Instructions -

1. Break up chocolate in chunks and place in microwave safe bowl with butter. Melt in increments of 30 seconds and stir. Set aside to cool about 5-8 minutes. (I did 2 rounds of 30 seconds to melt.)

2. Separate room temperature egg yolks and whites. Mix egg yolks one at a time in semi-cooled chocolate mixture one at a time.

3. Pour egg whites into mixer bowl and set on medium-high using whisk attachment for 4-5 minutes. Then add cream of tartar to get velvety soft peaks.

4. Slowly pour in 1/4 c of sugar to egg white mixture. Mix on medium speed another 3 minutes.

5. Scoop out egg white peaks and fold slowly into chocolate batter. I use a spatula and fold until uniform in color.

6. Rinse mixture bowl and pour in heavy whipping cream on medium speed for 3-5 minutes until it forms soft peaks. Pour in vanilla extract and 1 tsp sugar. Mix another 2 minutes on low speed. Make sure you have stiffer peaks.

7. Scoop out heavy cream peaks and fold into mousse mixture.

8. Cover top of bowl in plastic wrap and place in fridge for 1-2 hours to set. Can be made the day before as well.

9. Spoon a few dollops into a short glass and garnish with raspberries. Serve and enjoy!