Some of the best things in life are some of the simplest. This Chocolate Mousse is one of those -- only requiring a few high-quality ingredients to have a restaurant-quality dessert.
Keyword: chocolate desserts, chocolate mousse
Author: Pierre Hermes
6ozdarkest, highest quality chocolate you can find
Raspberriesoptional for garnish
Chocolate nibblesoptional for garnish, these ones came from Sur La Table here
Heat chocolate in a double boiler with low, simmering water until melted. Set bowl aside.
Bring milk to boil in small sauce pan. When milk starts to boil, whisk milk into chocolate mixture until combined. Mixture should be hot but not hot enough to burn your finger if you dip it in mixture.
Whisk yolk into chocolate mixture.Beat egg whites to stiff peaks, slowly adding sugar. Whisk ⅓ of egg whites into chocolate mixture. Fold the rest of the egg whites little by little into mousse, starting your spatula in the middle of the bowl and sweeping chocolate to the outside rim then folding chocolate over the egg whites as you keep turning the bowl slightly. This will add some air to create a light, fluffy texture.
Using a spoon or piping bag, pipe mousse into ramekins or cups and refrigerate for at least one hour. Top with chocolate nibbles, raspberries, mint, whatever your heart desires.