Chocolate Mousse


  • 5 ounce Bissinger's 60% Dark Chocolate
  • 2 Large Eggs, separate yolks and whites
  • 6 tablespoon Unsalted Butter, cut into small squares
  • 1/3 cup Sugar
  • 1/8 cup Water


Place chocolate in double boiler and stir until melted. Once melted, add soften butter squares. Blend well and remove from heat. Stir in egg yolks one at a time until mixture is slightly thickened.

Combine sugar and water in a small saucepan and bring to a boil to make a hot syrup. Stir until sugar dissolves. Continue boiling without stirring for 3-5 minutes until the mixture forms a medium syrup consistency.

Place egg whites and a pinch of salt in a chilled mixing bowl. With chilled beaters, whip egg whites on a medium speed. When whites begin to lighten and form meringue, slowly add hot syrup. Continue to whip on high speed until thick and shiny.

On lowest speed, add chocolate mixture and blend well with meringue. Refrigerate until mousse is firm.

Yield: About 12 servings.

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