• 23 Ratings

To create the lightest and fluffiest results for this popular and delectable French dessert, beat egg whites in a copper bowl. This recipe comes from Jody Williams, chef and owner of Buvette restaurant.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate, butter, and 1/4 cup water in a large heatproof bowl set over (but not touching) simmering water; cook, stirring until chocolate and butter have melted and mixture is well combined. Remove from heat and let cool slightly.

    Advertisement
  • In a large copper bowl, or the bowl of an electric mixer, whisk together egg yolks and 4 teaspoons sugar until pale yellow in color. Add some of the melted chocolate mixture to egg yolk mixture; whisk until well combined. Continue to slowly add chocolate mixture to egg yolk mixture, whisking constantly, until completely combined.

  • In a large copper bowl, whisk egg whites and salt until soft peaks form. Add remaining 4 teaspoons sugar and whisk until semifirm peaks form, 10 to 12 minutes. Gently fold egg white mixture into egg yolk mixture.

  • Gently transfer mousse to a 2-quart ceramic dish and transfer to refrigerator. Refrigerate at least 8 hours and up to overnight before serving. Serve chilled garnished with whipped cream, if desired.

Reviews

23 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1