6ouncessemi-sweet chocolatecoarsely chopped or ¾ cup chocolate melting wafers
1¾cupsheavy whipping creamvery cold
3largeeggswhites separated
2tablespoonswhite granulated sugar
Instructions
Create a bain marie by placing chocolate in a large heatproof bowl over a pot of water or in a double boiler and simmer on low, stirring until chocolate is melted. Remove from heat.
6 ounces semi-sweet chocolate
In a medium mixing bowl or stand mixer fitted with the whisk attachment, beat heavy cream on low, gradually increasing speed to 10 until soft peaks form. Set aside.
1¾ cups heavy whipping cream
In a large mixing bowl or stand mixer fitted with the whisk attachment, whip egg whites until soft peaks form (about 3 minutes). Gradually add sugar over medium speed and continue to beat until firm.
3 large eggs, 2 tablespoons white granulated sugar
Gradually whisk melted chocolate into egg whites. Using a spatula, fold in whipped cream until just combined. Cover and refrigerate until set, about 1 hour.
Don’t skimp here and use chocolate chips or candy melts. Chocolate chips are not meant to melt at low temperatures neither have a great flavor. Use a good quality chocolate bar.
It's best to melt the chocolate in a double boiler or bain-marie. If you choose to melt the chocolate in a microwave, do it in increments so that it doesn't burn.
Once you have made the mousse, refrigerate it in one container or in individual glasses to allow the mousse to firm up. The mousse will be much firmer after one hour.