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Chocolate Mousse
A light, airy, restaurant‑quality chocolate mousse made with just four‑four‑four‑four ratios: 4 oz semi‑sweet chocolate, 4 tbsp butter, 4 large eggs, 4 tbsp sugar and 4 oz heavy cream. The mousse is folded with whipped egg whites and cream for a silky texture and can be flavored with coffee or hazelnut liqueur. Makes four generous servings.
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Cost Breakdown
Critical Success Points
- • Melt chocolate and butter over simmering water without boiling
- • Separate eggs carefully and ensure whites are at room temperature
- • Whip egg whites to stiff, glossy peaks with sugar added gradually
- • Fold ingredients gently to preserve air
- • Chill mousse for at least one hour before serving
Safety Warnings
- • Hot chocolate mixture can cause burns – handle the bowl with a towel
- • Raw egg whites may carry salmonella – use fresh, pasteurized eggs if concerned
- • Do not over‑whip cream or it will turn into butter
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