Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: ten servings
- 1 lg egg
- 1 egg yolk
- ¾ cup heavy cream
- ½ cup semisweet chocolate chips
- 1/2 cup pasteurized egg whites
- 1 Tbsp cane sugar
- 1½ Tbsp unsweetened cocoa powder
1. Place whole egg and egg yolk in the top of a double boiler, over simmering water. Whisking eggs constantly, heat just to 145 degrees to pasteurize eggs, then remove from heat. (You don't want the eggs to cook.) Place in a mixing bowl and whisk until cool and stiff.
2.Place heavy cream in a separate mixing bowl and whisk until soft peaks form, about 10 minutes.
3. Place chocolate chips in a small saucepan and melt over medium heat.
4. In another mixing bowl, combine pasteurized egg whites and sugar and whisk until stiff peaks form. Gently fold in cocoa powder.
5. Add melted chocolate to pasteurized egg mixture and whisk until well incorporated. Fold egg white mixture into chocolate egg mixture and mix well. Whisk heavy cream into mixture, ¼ cup at a time, until all is combined.
If you have some small sherbet glasses, this is the time to get them. It makes the small 1/4 cup serving look more substantial and elegant. You can spoon the mixture out into the glasses, or use a pastry bag for a more elegant presentation like the one on the photo.
Put on a tray, cover lightly, and put in the refrigerator for at least two hours or overnight.
At the last minute, a berry garnish (raspberries, blueberries, blackberries or a strawberry) also adds a nice touch.
This recipe was developed by executive chef of Canyon Ranch, Scott Uehlein, and his staff.
Nutritional Information on Canyon Ranch's Chocolate Mousse
Carbohydrates 7 gm
Fat 7 gm
Protein 3 gm
Cholesterol 71 mg
Sodium 31 mg