Posted on January 3, 2011 at 2:39 PM
Light and Fluffy Chocolate Mousse
We prefer the smooth, rich flavor of semisweet bar chocolate here, but semisweet chips may be substituted.
4 ounces semisweet chocolate, broken into pieces
1/3 cup white chocolate chips
2 tablespoons Dutch-processed cocoa
6 tablespoons plus 1/3 cup water
1 teaspoon vanilla extract
1/3 cup (21/3 ounces) sugar
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1. Combine the semisweet chocolate, white chocolate, cocoa, 6 tablespoons of the water, and vanilla in a medium bowl set over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking often, until the chocolate is melted and the mixture is smooth, about 2 minutes. Set aside to cool slightly.
2. Bring the sugar and remaining 1/3 cup water to a boil in a small saucepan over medium-high heat and cook until the mixture is slightly thickened and syrupy (about 235 degrees on a candy thermometer), 3 to 4 minutes. Remove the syrup from the heat and cover to keep warm.
3. In a large bowl, whip the egg whites and cream of tartar with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and whip the whites to soft peaks (see page 461), 2 to 5 minutes.
4. Reduce the mixer speed to medium and following the photo, slowly add the hot syrup, avoiding the whisk and the sides of the bowl. Increase the mixer speed to medium-high and continue to whip until the meringue has cooled slightly (just warm) and is very thick and shiny, 2 to 5 minutes.
5. Gently whisk one-third of the meringue into the chocolate mixture until combined, then whisk in the remaining meringue. Divide the mousse evenly between six 4‑ounce ramekins or pudding cups. Cover tightly with plastic wrap and refrigerate until set, about 12 hours, before serving.
Per Serving: Cal 230; Fat 9g; Sat Fat 5g; Chol 5mg; Carb 34g; Protein 5g; Fiber 3g; Sodium 40mg
To Make Ahead
The chocolate mousse can be refrigerated for up to 3 days before serving.