Phil Davis shows us how to make a decadent dessert.
Dark Chocolate Mousse
- 16 oz of your favorite chocolate, e.g., Coleman & Davis Matador 75%
- 1 dzn organic eggs, separated
- 180 gr (6.5 oz) cultured unsalted butter
- pinch of salt
Separate eggs. Beat whites into soft peaks. Beat yolks until volume has approximately doubled.
Melt chocolate in double broiler or thick copper pan over low heat. Add softened butter, allow to melt and blend to smooth even texture.
Once the chocolate butter mixture has cooled from hot to warm, fold in the yolks.
Once yolks are fully incorporated, fold in whites until incorporated.
Place mousse in serving dish and refrigerate several hours. Serve with whipped cream if desired.
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