Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely flavorful. Our foolproof recipe sticks to traditional ingredients and the classic sequence of melting, whipping, folding, and chilling—no oven or fancy equipment required. Good-quality chocolate is a must for this recipe.
Yield: 4 Time: 35 minutes 1⅔ cups heavy cream 2 tsp. vanilla extract ¼ tsp. fine salt 4 large egg whites ½ cup sugar 6 oz. bittersweet chocolate, melted and cooled Chocolate shavings, for garnish Instructions In a large bowl, use a hand mixer to beat the egg whites until soft peaks form. Add the sugar and continue beating until stiff peaks form. Rinse and dry the beaters. In another large bowl, use the hand mixer to beat the cream, vanilla, and salt until stiff peaks form. Using a silicone spatula, fold the chocolate into the whites, mixing until only a few streaks remain. Add the whipped cream and fold until completely incorporated. Divide among four serving cups, cover with plastic wrap, and refrigerate. Serve chilled, sprinkled with chocolate shavings.
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