Food & Cooking Recipes Dessert & Treats Recipes Buvette Chocolate Mousse 3.9 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email 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. Ingredients 16 ounces semisweet chocolate (55 percent cacao), preferably Belgian 1 ½ cups (3 sticks) unsalted butter, cut into small pieces and coarsely chopped 6 large egg yolks plus 9 large egg whites 8 teaspoons sugar Pinch of salt Whipped heavy cream, for serving (optional) Directions 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. 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. Rob Tannenbaum Rate it Print