Elsie’s Classic Chocolate Mousse
60
Minutes
 8
People
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Elsie’s Classic Chocolate Mousse
60
Minutes
 8
People
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This recipe is in your Shopping List
Print Recipe
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Unit:
Ingredients

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Instructions
  1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
  2. Whisk yolks and set side.
  3. Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps.
  4. Whip cream: Beat Borden Heavy Whipping cream in a large bowl until stiff peaks form.
  5. Whip whites: Add sugar. Beat whites until firm peaks form.
  6. Fold egg yolks to cream using a rubber spatula – 8 folds max.
  7. Touch the chocolate to check it temperature. It should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
  8. Pour the melted chocolate into the cream-yolk mixture. Fold through 8 times.
  9. Add 1/4 of beaten egg whites into the chocolate mixture. Fold through until incorporated.
  10. Pour the remainder of the egg white into the chocolate mixture. Fold through until incorporated and no more white lumps remain.
  11. Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours.
  12. To serve, garnish with whipped cream and chocolate shavings.
Ingredients

Share this recipe with your friends!

[social_warfare]
Instructions
  1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
  2. Whisk yolks and set side.
  3. Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps.
  4. Whip cream: Beat Borden Heavy Whipping cream in a large bowl until stiff peaks form.
  5. Whip whites: Add sugar. Beat whites until firm peaks form.
  6. Fold egg yolks to cream using a rubber spatula – 8 folds max.
  7. Touch the chocolate to check it temperature. It should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
  8. Pour the melted chocolate into the cream-yolk mixture. Fold through 8 times.
  9. Add 1/4 of beaten egg whites into the chocolate mixture. Fold through until incorporated.
  10. Pour the remainder of the egg white into the chocolate mixture. Fold through until incorporated and no more white lumps remain.
  11. Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours.
  12. To serve, garnish with whipped cream and chocolate shavings.