So, last night was Valentine’s day and my wonderful husband cooked me dinner – carbonara, my favorite! So for dessert, I made a chocolate mousse with whipped cream and raspberries. I will admit, I read this recipe and saw no cream and hardly any sugar and became a bit nervous, but it was amazing! VERY rich. This recipe is credited to Williams-Sonoma, from my chocolate class last week. It makes enough for 4, but I split it between two wine glasses and we just about finished it all last night!
1/4 lb bittersweet chocolate, chopped into pieces
3 Tbs unsalted butter, cut into pieces
1/4 tsp salt
2 Tbs confectioners’ sugar
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.
Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners’ sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into individual glasses. Cover and refrigerate until very firm, 6-24 hours.