Name: Chocolate Mousse
Total time: 6 h 35 min
Ingredients: 8 large eggs , room temperature; 2 tablespoons sugar; 12 ounces (340 grams) bittersweet chocolate chips; 1/4 cup water; 1 1/2 cups heavy cream , chilled; 4 teaspoons sugar; 1 teaspoon vanilla extract

Why This Recipe Works

We were after an airy, light, sweet, and chocolaty mousse that wasn't overly complicated to make. To get rich dark-chocolate flavor, we melted a hefty 12 ounces of bittersweet chocolate chips with water (rather than cream or butter, which dulled the flavor). Folding in whipped egg whites gave us a mousse that was light but distractingly marshmallow-y. Instead, we folded in whole eggs that had been whipped until tripled in volume. This made for a mousse that was fluffy yet lusciously creamy. Deflating the eggs a little while folding was OK, but it was important to use a large bowl and scrape the bottom while folding to incorporate everything thoroughly. Allowing the mousse to set by refrigerating it for least 6 hours gave the dessert just the right amount of structure: The mousse melts in your mouth, but it can still hold its shape on a spoon.

Before You Begin

If using pasteurized eggs here, increase the high-speed whipping time to 8 to 10 minutes. To bring the eggs to room temperature quickly, place the whole, uncracked eggs in a bowl of warm water for 15 minutes. We developed this recipe using Ghirardelli 60% Premium Baking Chips. We call for individual serving glasses or ramekins, but this mousse can also be chilled in a large serving dish. Just increase the chilling time to at least 8 hours.

Instructions

for the mousse

Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add sugar, increase speed to high, and whip until tripled in volume and ribbons form on top of mixture when dribbled from whisk, 5 to 7 minutes. Set aside.

Microwave chocolate and water in large bowl at 50 percent power, stirring occasionally with rubber spatula, until chocolate is melted, about 2 minutes.

Whisk one-third of egg mixture into chocolate mixture until fully combined. Using clean rubber spatula, gently fold in remaining egg mixture, making sure to scrape up any chocolate from bottom of bowl, until no streaks remain.

Portion mousse evenly into 6 to 8 serving glasses or ramekins, cover with plastic wrap, and refrigerate for at least 6 hours or up to 48 hours.

for the whipped cream

Using stand mixer fitted with whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.

Top mousse with whipped cream. Serve.