Luxury Chocolate Mousse

 Ingredients

• 3 tablespoons unsalted butter


• 6 ounces semisweet chocolate, best quality


• 3 large eggs, yolks and whites separated


• 1/2 teaspoon cream of tartar


• 1/4 cup plus 2 tablespoons sugar


• 1/2 cup heavy cream, cold


• 1/2 teaspoon vanilla extract

FOR SERVING

• 1/2 cup heavy cream, cold


• 2 teaspoons sugar


• Chocolate shavings

Instructions

1. 
   

    

   
   

   Place the butter in a medium microwave-safe bowl. Break the
   chocolate into small pieces directly into the bowl. Microwave it in 20-second
   intervals, stirring between each bout of heat, until the chocolate is about 75%
   melted. Stir, allowing the residual heat in the bowl to melt the chocolate
   completely. (Alternatively, place the chocolate and butter in a heatproof bowl
   and place over a saucepan containing about 1 inch of barely simmering water.
   Stir with a wooden spoon until the chocolate is melted and the mixture is
   smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one
   at a time, mixing until smooth after each addition. Set aside.



2. In the bowl of a stand mixer or electric hand mixer, beat
   the egg whites on medium-high speed until foamy. Add the cream of tartar and
   beat until soft peaks form (the peaks should be just starting to hold, and will
   melt back into themselves after a second). Gradually beat in 1/4 cup of the
   sugar and continue beating until stiff peaks form (the peaks will stand
   straight up when the beaters are lifted from the mixture). Using a large rubber
   spatula, fold the egg white mixture into the chocolate mixture until uniform.
   Set aside.


3. In another bowl, beat the heavy cream on medium-high speed
   until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the
   vanilla and continue beating until the cream holds medium peaks (when you lift
   the beaters or whisk out of the bowl, the peaks will slightly droop down, but
   they won’t lose their shape entirely). Fold the whipped cream into the
   chocolate mixture. Be sure it is fully incorporated but don’t mix any more than
   necessary. Divide the mousse between 6 individual glasses, cover, and chill
   until set, at least 2 hours.


4. Up to a few hours before serving, whip the cream until it
   begins to thicken up. Add the sugar and whip to medium peaks. Dollop the
   whipped cream over the mousse and top with chocolate shavings.


5. Make-Ahead Instructions: Mousse can be made up to 1 day
   ahead of time. Cover with plastic wrap and keep chilled in the refrigerator.
   Add whipped cream topping and chocolate shavings up to a few hours before
   serving.


6. Note: Chocolate mousse is made with raw eggs. If that is a
   concern, try to find pasteurized eggs. Pasteurized eggs have been briefly
   exposed to heat to destroy any potential bacteria. Whole Foods usually carries
   them but call your local store to be sure before making a special trip. (Note:
   eating raw eggs is not advisable for pregnant women, babies, the elderly, or
   anyone with a compromised immune system.)

This article and recipe adapted from this site