- Yield: 4 servings
- 6ounces semisweet baking chocolate, chopped
- 3tablespoons unsalted butter, at room temperature
- 3large eggs, separated
- 1/2teaspoon cream of tartar
- 1/4cup plus 2 tablespoons sugar
- 1/2cup heavy cream, cold
- 1/2teaspoon vanilla extract
- -- Whipped cream and chocolate shavings, for garnish
- Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a chilled bowl, beat the heavy cream until it begins to thicken. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks. Now that you've got the elements prepared, put it all together.
- Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not overwork the mousse or it will be heavy.
- Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.