330 g bittersweet chocolate finely chopped (60-68%)
6 large egg whites
3 large egg yolks
50 g sugar
150 ml whipping cream
Equipment
bowl
sauce pan
whisk
pot
stand mixer
Directions
Place chocolate in a heatproof bowl and melt over a pot of simmering water.
Remove from heat and set aside.Bring cream to a boil in a heavy saucepan.
Remove from heat.
Pour about one-third into the chocolate and whisk quickly to combine.
Pour in another third of the cream and whisk to combine.
Pour in the remaining cream and whisk to combine. The mixture should be very smooth and shiny and feel slightly elastic like thick pudding - this is the sign of a proper emulsion.
Add in the egg yolks and beat to combine.
Combine egg whites and sugar in a stand mixer and whisk with the whisk attachment until soft peaks form. When the chocolate mixture has cooled to 113-122 degrees F, fold in a quarter of the whipped egg whites to lighten.
Add the rest of the egg whites and fold to combine.Divide mousse among dessert glasses and chill for 12 hours.
Serve within 24 hours because of the raw egg yolks.
