Richard Grausman's Classic Chocolate Mousse
Adapted from At Home with the French Classics (Workman)
"You can use it to make a soufflé, a traditional chocolate mousse cake or a cream puff filling," chef Richard Grausman says of his mousse. "And with the variety of chocolates available today, you can make a mint chocolate mousse, an orange chocolate mousse, a coffee chocolate mousse—you name it."
Servings: Serves 6
  • 4 ounces semisweet or bittersweet chocolate , coarsely chopped
  • 4 tablespoons unsalted butter , sliced
  • 4 large eggs , separated
  • 1/8 teaspoon cream of tartar
In a heavy saucepan over low heat, heat chocolate and butter, stirring occasionally, until melted. Remove chocolate mixture from heat and whisk in egg yolks, one at a time, until blended. Transfer to a large bowl and set aside.

In the bowl, beat egg whites with an electric mixer at medium speed until foamy. Add cream of tartar; beat until stiff peaks form.

With a rubber spatula, gently fold one-third of beaten whites into chocolate mixture. Fold in remaining whites until mixture is just smooth and blended.

Pour mousse into a serving bowl or individual glasses. Cover and refrigerate until firm, at least 4 hours or overnight.


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