“Midnight Velvet Chocolate Mousse”

Allergens

Eggs, Dairy

Ingredients

• 1. 7 oz Dark chocolate (65
• 70% cocoa) 2. 3 large Eggs, separated 3. 2 tbsp Granulated sugar 4. 1 cup Heavy cream 5. 1/8 tsp Salt

Instructions

1. Begin by melting the dark chocolate over a double boiler or in the microwave in short intervals until smooth and glossy. Allow it to cool slightly.
2. In a separate bowl, whisk together egg yolks and sugar until pale yellow and thickened. Slowly drizzle in the cooled melted chocolate while continuously whisking. Once all chocolate is incorporated, set aside.
3. In another clean bowl, whisk the egg whites with salt until they form soft peaks. Gently fold a third of the egg white mixture into the chocolate mixture to lighten it, then fold in the remaining whites gently but thoroughly.
4. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold a third of the whipped cream into the chocolate mousse until fully incorporated, then gently fold in the remaining cream.
5. Divide the mousse into individual glasses and refrigerate for at least 4 hours or until set.

Chef’s Insight

Allow the mousse to come to room temperature before serving for optimal flavor.