Classic Chocolate Mousse

Ingredients

• 226 grams (8 ounces) good quality chocolate (semi-sweet or bittersweet, I used 60% cacao) cut into small pieces or use chocolate chips
• 60 grams (1/4 cup, 60 milliliters) water, hot
• large pinch of salt
• 2 large egg whites, room temperature (buy pasteurized eggs if you are worried about eating raw eggs)
• 18 grams (1 1/2 tablespoons) granulated sugar
• 235 grams (1 cup, 240 milliliters) heavy cream, very cold

Instructions

1. 1

   Melt the chocolate (226 grams/ 8 ounces) either...: Melt the chocolate (226 grams/ 8 ounces) either over a double boiler or in short (15 seconds) bursts in the microwave, stirring well in between each burst.

2. 2

   After the chocolate is completely melted and glossy,...: After the chocolate is completely melted and glossy, add the hot water (60 grams/ ¼ cup) and immediately begin whisking until completely incorporated. Add the salt (large pinch) into the chocolate and mix in. If not already, move the chocolate mixture into a large mixing bowl. Set aside to cool to room temperature.

3. 3

   In a clean mixing bowl using a hand...: In a clean mixing bowl using a hand mixer with the whisk attachment or in the bowl of a stand mixer using the whisk attachment, whip the egg whites (2 large) until foamy. Slowly stream in the granulated sugar (18 grams/ 1 ½ tablespoons) while continuing to whip until you get stiff peaks. Gently move the stiff peaked meringue to another bowl and wipe out the mixing bowl so you can make whipped cream.

4. 4

   Whip the cold heavy cream (235 grams/ 1...: Whip the cold heavy cream (235 grams/ 1 cup) until you get medium-stiff peaks. Be careful not to over whip the cream.

5. 5

   *Be sure the chocolate mixture has cooled to...: *Be sure the chocolate mixture has cooled to room temperature before continuing with this step. Take about ⅓ of the meringue and add it to the bowl with the chocolate. Whisk them in to lighten it and make it easier to fold in the rest. Using a rubber spatula, then fold in the rest of the meringue in two more portions. Be very gentle not to deflate the egg whites. You will have some visible white streaks at this point.

6. 6

   Gently fold the whipped cream into the chocolate...: Gently fold the whipped cream into the chocolate mixture about ⅓ at a time. Again, being very gentle and patient. Keep folding until you have a pale chocolate mousse. It will be light and fluffy.

7. 7

   If using as a filling for a cake,...: If using as a filling for a cake, tart, or pie, refrigerate the entire bowl of mousse covered in plastic wrap. If serving as a mousse, go ahead and portion it into individual cups or bowls before refrigerating. Refrigerate for at least 1 hour for a soft setting and at least 3 hours for a completely firm setting.

8. 8

   Mousse kept well covered and in the refrigerator...: Mousse kept well covered and in the refrigerator will last up to 3 days.