Chocolate Mousse
A rich and decadent chocolate dessert from Todd English
14 Oz. Semisweet Chocolate
3 Tbsp. Unsalted Butter
2 Cups Heavy Cream, chilled
5 Large Eggs, separated
2 Tbsp. Honey
A recipe from Riche by Todd English.
- Place the chocolate and butter in the top of a double boiler and cook over medium heat until melted. Set aside to cool slightly; it should be warm, not hot.
- Place the cream in a bowl and beat with a mixer or whisk until almost stiff. Set aside.
- Place egg yolks and honey in a large bowl and beat with a mixer or whisk until they reach the ribbon stage: They should be light yellow in color and the whisk should leave quickly dissolving tracks when lifted.
- Place the egg whites in a bowl and beat with a mixer or whisk until they form medium peaks. Slowly add the sugar and increase the speed to high and whip to stiff peaks.
- When the chocolate and egg yolk mixture are the same temperature, gently fold the chocolate into the egg yolk mixture.
- When the chocolate-egg yolk mixture is just barely warm to the touch, fold in 1/3 of the egg white mixture, ½ of the whipped cream. Repeat with each of the remaining thirds until incorporated. Be sure each of the thirds is incorporated before adding the next. Transfer to a large serving bowl, cover, and refrigerate least 3 hours and up to 3 days.
Note: consuming raw or undercooked eggs may increase your risk of food-born illness.
