Things You'll Need:
- Sharp knife
- Microwavable bowl
- Large bowl
- Medium bowl
- Electric mixer
- Rubber spatula
- 6 oz. semisweet chocolate
- 2 tbsp. butter
- 3 large pasteurized eggs
- 1/8 tsp. cream of tartar
- 3 tbsp. of white granulated sugar
- ¾ cup heavy cream
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Step 1
Cut the chocolate into little pieces with the knife and set in a microwavable bowl. Set the microwave to 30 seconds, then check how melted the chocolate is. Keep setting the microwave at 30 seconds until the chocolate pieces are melted. Take the chocolate out of the microwave.
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Step 2
Add the butter to the melted chocolate and stir until the butter is also melted and incorporated into the chocolate. Butter left out until it softens to room temperature will melt better in the chocolate. Set the melted chocolate and butter aside until later.
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Step 3
Crack an egg into a medium bowl and separate the yolk from the egg white. Do the same for the other two eggs. Put the yolks aside to use later with something else or throw away. Using pasteurized eggs reduces the threat of salmonella when eating raw eggs.
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Step 4
Sprinkle the sugar over the egg whites while mixing on medium high. Continue to beat the egg whites until the mixture is thick and stiff peaks form when the beaters are lifted.
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Step 5
Pour the heavy cream into a large bowl and beat with the electric mixer until soft peaks form.
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Step 6
Take half of the thickened egg whites and put them in the bowl with the chocolate. Stir with the rubber spatula until completely mixed together and there aren't any white streaks. Next, add the rest of the egg whites, stirring together until completely mixed.
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Step 7
Spoon the chocolate mixture into the bowl with the cream and gently stir together until the mousse is all one color. Separate into four cups or bowls and place in the fridge for about 30 minutes so the mousse will set firmer, or you can serve immediately.
