Gluten-Free Bittersweet Chocolate Mousse

Ingredients

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• 8 oz high-quality bittersweet chocolate (at least 60% cacao), finely chopped
• 1.5 cups heavy cream, divided
• 2 large eggs, separated
• 2 tbsp granulated sugar or powdered sugar Shop
• 1 tsp pure vanilla extract Shop
• pinch salt

Instructions

1. 1 Gently melt the finely chopped bittersweet chocolate by placing it in a heatproof bowl set over a saucepan of barely simmering water (double boiler method), stirring occasionally until smooth and glossy, about 5-7 minutes. Remove from heat and let it cool slightly.
2. 2 In a separate bowl, whisk together the two egg yolks with the granulated sugar or powdered sugar until pale and slightly thickened, about 2-3 minutes. Stir in the pure vanilla extract and a pinch of salt until well combined.
3. 3 Gradually whisk about 1/2 cup of the heavy cream into the slightly cooled melted chocolate until the mixture is smooth and emulsified. Then, whisk the egg yolk mixture into the chocolate mixture until fully incorporated, creating a rich chocolate base.
4. 4 In a clean, dry bowl, whip the remaining 1 cup of heavy cream until soft peaks form, about 3-4 minutes. In another clean, dry bowl, beat the two egg whites until stiff peaks form, about 4-5 minutes. Be careful not to overbeat.
5. 5 Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream and the stiffly beaten egg whites in two additions until just combined, being careful not to deflate the mixture. The mousse should be airy and smooth.
6. 6 Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until set and chilled, allowing the flavors to meld and the texture to firm up.

Nutrition (per serving)

Tips & Notes

• The egg yolks and whites stay raw in this mousse. Use pasteurized eggs if serving young children, pregnant guests, older adults or anyone avoiding raw eggs.
• Let the melted chocolate cool until just warm before adding the cream. Too hot and it deflates the whipped cream; too cool and it sets into flecks.
• Fold with a wide spatula, cutting down through the center and turning the bowl, and stop when only a few streaks remain.

Common questions