Celestial Chocolate Mousse Creams

Allergens

Eggs, Dairy

Ingredients

• 12 oz semisweet chocolate, chopped
• 2 cups heavy cream
• 6 egg whites
• 1/4 cup granulated sugar

Instructions

1. In a double boiler, gently melt the chocolate until smooth. Set aside to cool slightly.
2. In a separate bowl, whip 1 3/4 cups of heavy cream to soft peaks and set aside.
3. In another bowl, beat egg whites to stiff peaks, gradually adding sugar while beating.
4. Fold the beaten egg whites into the melted chocolate until fully incorporated.
5. Gently fold in the whipped cream, taking care not to deflate it.
6. Spoon the mixture into 6 individual molds and freeze until solid.

Chef’s Insight

The key to this dessert is the perfect balance of textures - from the crunchy exterior to the smooth and creamy interior.

Notes

Can be made ahead and stored in the freezer.