Dark Chocolate Mousse

This simple yet sophisticated dessert makes a great finale to an elegant meal. Try this recipe with our dark chocolate drops for that special touch.

 

5 1/4 ounces of Parré Dark Chocolate Drops, coarsely chopped

14 ounces of cold heavy cream

3 large egg whites

1 ounce of sugar or any sugar substitute

1. Place Parré Dark Chocolate Drops in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted.
2. Turn off the heat and let stand.
3. Using a mixer or egg beater, beat the heavy cream until it forms soft peaks. Set aside.
4. Using a mixer or egg beater, whip egg whites to soft peaks.
5. Slowly add the sugar to the whipped egg whites, continue whipping until the mixture is stiff.
   
6. Remove the chocolate from the stove top, use a spatula to gently fold in the egg whites all at once.
7. When the whites are almost completely incorporated, fold in the whipped heavy cream.
   
8. Spoon the soft mousse into your desired serving containers.
9. Cover the mousse and refrigerate for 1 hour or until firm.
10. Just before serving, garnish with whipped cream, cut fruits, or shaved dark chocolate!

You can learn more about whipping egg whites and sugar from The Kitchn's Visual Guide.