Enchanting Chocolate Mousse in Champagne Glasses

Allergens

Eggs, Dairy

Ingredients

• 6 oz dark chocolate (70% cocoa) 1 cup heavy cream 2 tbsp unsalted butter 4 large eggs, separated 1/4 cup granulated sugar 1 tsp vanilla extract 1/2 cup champagne

Instructions

1. In a double boiler or microwave safe bowl, melt the chocolate and butter until smooth. Let it cool slightly.
2. In a separate bowl, whip the heavy cream to stiff peaks and set aside.
3. Separate the eggs, placing yolks in one bowl and whites in another. Add sugar to both bowls and beat until well combined. Stir in vanilla extract.
4. Combine egg yolk mixture with the cooled chocolate and mix until smooth.
5. Gently fold the whipped cream into the chocolate mixture.
6. In a clean bowl, whip the egg whites until they form stiff peaks. Fold them carefully into the chocolate mixture.
7. Pour 1/4 cup of champagne into each glass, filling about half full. Top with an equal amount of mousse, and chill in the refrigerator for at least 2 hours before serving.

Chef’s Insight

Allow the champagne to cool before adding it to the mousse for the best flavor and texture.

Notes

For an extra touch, garnish with a small sprig of mint or fresh raspberries before serving.