Prep/cook time: 30 minutes, plus 4 hours of cooling time
The mousse is prettiest served in white ramekins, which you can find on Amazon
or at any kitchen store. Ramekins are very handy to have, and not just for this recipe. You can use them for prepping, cooking, snacking, or serving in a variety of ways. They can go in the oven, fridge, or dishwasher, so don’t hesitate to buy a set.
8 ounces of dark chocolate chips (Guittard extra-dark chocolate baking chips
, 63 percent cacao; these come in 11.5-ounce bags; it’s fine to guesstimate the 8 ounces)
6 tablespoons of salted butter
6 large eggs (yolks and whites separated)
¼ cup plus 3 tablespoons white sugar
Separate your egg yolks and egg whites, prep all ingredients, and pull out your electric mixer. Put around one inch of water in the bottom of a bain marie
or double boiler (or just a smaller pot over a larger pot), and place on the stovetop on medium heat. Add the chocolate chips and butter and melt, stirring occasionally. Once the chocolate and butter are totally melted and mixed, remove from heat and set aside.
Beat the egg yolks and ¼ cup of sugar in an electric mixer for 5 minutes. Pour the yolks into a clean bowl and set aside. Clean the electric mixer and its bowl, and beat the egg whites and 3 tablespoons of sugar for 5 minutes. Remove the egg-white bowl from the electric mixer and set aside.
Gently fold the egg-yolk mixture into the melted chocolate with a spatula, stirring constantly until completely combined. Take that mixture and gently fold it into the egg-white mixture, a little at a time, until completely combined and no white streaks remain. Divide the mixture into 8 ramekins, cleaning off any spills as you go. Shake each ramekin very gently to settle the surface, and smooth if necessary. Chill in the fridge for 4 hours.
Note: One of the best things about this recipe is that even though it does take time and effort to make, you can make them days in advance, so they’re great for entertaining. Alternatively, you can save them for yourself and enjoy them eight nights in a row. Do not try to cut the recipe in half; the electric mixer doesn’t have enough eggs to reach and beat, so the whole thing comes out completely different and not nearly as light and fluffy.