Easy Chocolate Mousse

Separate egg whites from egg yolks. Place egg whites into a large bowl (of a stand mixer if you have one), and set egg yolks aside.

Using an electric mixer with beaters or a whisk attachment, beat egg whites for several minutes until they triple in size. Slowly stream in sugar, and continue to beat eggs until mixture is glossy and very stiff; peaks should stand up on their own.

Meanwhile (or right after this if you have a handheld mixer), break chocolate into pieces and place into a microwaveable bowl. Microwave chocolate for 30 seconds, stir, then repeat until chocolate is nearly melted (don’t skip any stirring or the chocolate may burn). Remove chocolate from microwave and continue stirring for 1–2 minutes to completely melt chocolate and let it cool slightly.

When egg whites are finished and chocolate has cooled just a bit, stir egg yolks quickly into chocolate to continue to cool the mixture without cooking the eggs. Add 1/3 of the egg white mixture to the chocolate and gently stir to combine.

Scoop chocolate mixture into the mixing bowl with the rest of the egg whites. Carefully fold chocolate into egg whites several times, moving slowly and gently, until mousse is smooth and nearly uniform in color.

Transfer chocolate mousse to small serving dishes, and into the refrigerator. Chill for at least 2 hours or up to overnight.

Serve topped with whipped cream, extra chocolate shavings, and berries, if desired.

Enjoy!

Recipe adapted from Boulder Locavore.