Decadent 2-ingredient Chocolate Mousse

  • 6 oz bittersweet chocolate, chopped
  • 6 eggs, seperated
  1. Melt the chocolate slowly in a double boiler, over simmering water.
  2. Remove from heat and beat egg yolks into chocolate with electric mixer.
  3. In a separate large bowl, beat egg whites to a stiff peak.
  4. Stir a large spoonful of egg whites into chocolate mixture to loosen.
  5. Then gently fold remaining egg whites into chocolate.
  6. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.
  7. Will keep up to four days in refrigerator.**

  • This recipe is super simple to scale, simply use 1 egg and 1 oz of chocolate for each serving.
  • I recommend using pasteurized eggs, if unavailable, do not serve to young children, pregnant women, or those with weak immune systems due to the eggs.
  • **If you are not serving it the same day, I would recommend adding ~1/2 tsp cream of tartar to the egg whites in order to keep them from separating, which can occur if not eaten soon.

Yields 6 servings.

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