Here is Robert’s recipe for six servings:
6 ounces (1 cup) semi sweet chocolate chips
4 ounces (½ stick) sweet butter
2 eggs separated
1 cup heavy cream (whipping cream)
½ cup sugar
1 teaspoon vanilla OR 1 tablespoon espresso coffee
You will need four separate bowls to stir and beat the different ingredients in. You can click on the pictures for better details.
Beat the egg yokes until light and then add 2 tablespoons of sugar and beat in.
Beat the egg whites until they start to stiffen, then add 2 tablespoons of sugar and continue to beat until stiff.
Whip the cream until it starts to thicken, then add 4 tablespoons of sugar and continue to beat until stiff.
Use a rubber spatula or folding tool.
Fold the beaten yolks into cooled but still liquid chocolate mix.
Fold egg whites into the chocolate-egg yoke mixture.
Fold the whipped cream into the chocolate-egg mixture.
Put the mousse into six serving dishes. Serving size 450 calories.
Refrigerate until firm.
I usually assist Robert in the kitchen by cleaning out the bowls, but on this one he is perfectly willing to scrape them out with the spatula or spoon himself before rinsing.
If you would like to make a 4-inch paper pieced Chocolate Mousse Block (or parfait glass), click on the small graphic below. It will take you to a two-part foundation which you can print out for your own personal use.