Base Chocolate Mousse Recipe

Base Chocolate Mousse

85 grams dark chocolate chips

1 Tablespoon unsweetened cocoa powder

37 grams unsalted butter

3 large eggs, separated

37 grams granulated (white) sugar

Melt the chocolate, cocoa, and butter in a bowl over a pan of just simmering water. Meanwhile, whisk the egg white until soft peaks form, then whisk in the sugar until stiff peaks form. Gently whisk in the egg yolks. Whisk the chocolate mixture into the eggs, then chill until set. If you want it to set more quickly, chill it in a shallow metal bowl in the freezer.

This is a yummy dark chocolate mousse recipe that always turns out - even if ingredient amounts are slightly off, your egg whites have a trace of yolk, or whatever. I am sure milk or semi-sweet chocolate could be used instead if preferred. This is the base of a lot of great dessert potential. Or just eat it my favorite way - as is (I don't even both to chill it first). It is rich and creamy. 

This recipe can easily be doubled (six eggs), quadrupled (twelve eggs), or multiplied by eight (24 eggs). I always look at how many eggs when dividing the recipe. I suppose you could third it as well (one egg), but why would you want to? This basically only makes one portion as it is (ok, it's probably more like 2-4 if you aren't crazy for chocolate mousse like me, but still). 

Tune in tomorrow for a trio using my base recipe.