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.
Ingredients
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
14 ounces of cold heavy cream
3 large egg whites
1 ounce of sugar or any sugar substitute
Directions
- Place Parré Dark Chocolate Drops in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted.
- Turn off the heat and let stand.
- Using a mixer or egg beater, beat the heavy cream until it forms soft peaks. Set aside.
- Using a mixer or egg beater, whip egg whites to soft peaks.
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Slowly add the sugar to the whipped egg whites, continue whipping until the mixture is stiff.
- Remove the chocolate from the stove top, use a spatula to gently fold in the egg whites all at once.
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When the whites are almost completely incorporated, fold in the whipped heavy cream.
- Spoon the soft mousse into your desired serving containers.
- Cover the mousse and refrigerate for 1 hour or until firm.
- 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.