Chocolate Mousse

serves 4

3/4 cup (150 gr) semi-sweet chocolate chips

5 egg whites – at room temperature

3 tbsp granulated sugar

1 tsp vanilla extract

5 egg yolks

+ cocoa nibs (optional)

Melt the chocolate chips in a double boiler, stirring frequently.

Remove from the heat and set aside.

Place the egg whites in the bowl of a stand mixer. Whip until foamy.

Sprinkle with sugar, add the vanilla extract and continue to whip until stiff peaks form.

Add the egg yolks to the chocolate, stirring vigorously.

Fold in 1/2 the egg whites in a quick motion using a spatula.

Gently fold in the remaining egg whites. Spoon into serving dishes. Refrigerate overnight or until needed. Garnish with cocoa nibs before serving!

Excerpt From
Treats From The Deep
Sylvie Coulange
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