Ultra-Light Chocolate Mousse
- Makes20 minutes plus cooling
Le Bon Georges, a Parisian bistro that serves excellent renditions of all the classics, offers an ethereal chocolate mousse for dessert. The chocolate base is lightened with a generous amount of whipped egg whites instead of with the typical whipped cream, resulting in an unusually light and airy texture as well as pure and direct chocolate flavor. At Le Bon Georges, the mousse, covered in chocolate shavings, is brought to the table in a small casserole for family-style serving. For ease you can do the same, or feel free to divide it among ramekins or individual bowls before refrigerating. The mousse is best served within 12 hours of making, as the egg whites gradually break down and turn a little weepy. Note: the eggs in this recipe are not cooked.
Don’t overwhip the egg whites. When it comes to egg whites, it is almost always best to err on the side of underwhipping than overwhipping, but it is especially true for this mousse, as stiff egg whites are extremely difficult to incorporate into the base. Make sure to whip the whites on medium the entire time. This reduces the risk of overwhipping and results in a more stable foam with more uniform bubbles.
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