A dish from Robert Carrier
A light, airy chocolate mousse of dark chocolate folded into whipped cream and egg whites.
Serves 6
Carrier's chocolate mousse is a lesson in folding: the melted chocolate and yolks are lightened with a little cream, then the whipped cream and whites are folded in gently so the mousse stays airy rather than dense.
Dairy & Eggs
Pantry / Durable
Other
Melt the chocolate with the butter over low heat and let it cool slightly, then beat in the egg yolks.
Whip the cream to soft peaks and whip the egg whites with the sugar to firm peaks.
Fold the cream into the chocolate, then fold in the whites in three additions, keeping as much air as possible.
Spoon into glasses or a serving bowl and chill for at least four hours before serving.
Adapted from Great Dishes of the World. View a published recipe at NYT Cooking (opens in a new tab)
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