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Velvety Chocolate Mousse

6:43 PM Dalia Dogmoch 0 Comments Category : ,

picture by Lester Ali for ITP publishing
I'm back online after my computer crashed last week.. All my recipes, images, simply everything was on that computer and silly me didn't back it up.. Thank God they were able to retrieve it all, but I can assure you that I have learned my lesson and will never do that again :) Thanks for the lovely messages I received.. I'm glad to be back and will end the day on a sweet note with my delicious Chocolate Mousse from the fab Harper's Bazaar November issue.. x

Easy. Prep & Cook Time: ~ 2 hours 
Serves 6
  • 250g dark chocolate
  • 4 eggs
  • 3 additional egg whites
  • 1/4 cup sugar
  • 12 rasberries

Melt the chocolate over a double boiler (a large pan containing hot water and a smaller pan sitting on top). Add the butter, whisk until well combined, and set aside to cool for a few minutes. In the meantime separate the eggs, and set the whites aside. Whisk the yolks and sugar until creamy and gently add them to the chocolate mixture, stirring until well combined. Add a pinch of salt to the egg whites and whisk until they form soft peaks. Gently fold the whites into the chocolate mixture, then pour into ramekins or serving glasses, and refrigerate for at least an hour to let the mousse set before serving. Place raspberries on top before serving. Bon App├ętit!

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