Chocolate Mousse
  • 3.5 ounces bittersweet chocolate, roughly chopped ( I like 60% cacao)
  • 3 eggs
Whipped Cream Topping
  • ½ cup heavy whipping cream
  • 1 tablespoon sugar
  • chocolate shavings for garnish (optional)
  1. Place chocolate in a glass bowl and set the bowl over a simmering pan of water. Do not let the glass bowl touch the water. Let chocolate melt, stirring occasionally. Remove from heat.
  2. Separate egg whites from egg yolks. Place in separate bowls.
  3. Stir egg yolks into melted chocolate.
  4. Beat egg whites until white and fluffy, just before soft peaks form.
  5. Add egg whites to chocolate mixture and mix well, until there are no streaks of egg white remaining.
  6. Pour into coffee mugs or shot glasses or other small glass jars. Place a piece of plastic wrap directly on the surface of the mousse and place in refrigerate for at least 3 hours.
  7. When ready to eat, make whipped cream.
  8. Place heavy whipping cream and sugar into a medium bowl and with a hand mixer or with a stand mixer with a whisk attachment, beat until stiff peaks form - over do it and you will have butter!
  9. Dollop whipped cream atop chocolate mousse, sprinkle with optional chocolate shavings, and enjoy!
*Makes about 1 to 1.5 cups of chocolate mousse (enough for 2 dessert/chocolate lovers or 3 or 4 semi-interested folks) and about 1 cup of whipped cream.
*whipped cream can be stored in fridge for about 10 hours, just whisk it for about 15 seconds before using.
*place bowl and whisk in freezer for about 10 minutes before making whipped cream - it will make for better whipped cream
* yes, you are eating raw eggs if you make this. If this isn't your thing, don't make it. I have been eating raw eggs for about 2.5 far, so good.
Recipe by Fork Vs Spoon at