2015! First of all, a very Happy New Year to all BNF readers! 2014 was the birth of Bear Naked Food site and I couldn’t have made it without the support from readers and fans like you. So a very BIG thank you as well! Christmas and New Year was spent with my family and loved ones, I could not have asked for more. Along with that, there were some major feastings. This dark chocolate mousse was one of the dessert highlights.
4 oz (120 g) bittersweet or semi-sweet chocolate chips (I’m using a mixture of both)
2 tbsp (28 g) unsalted butter
2 large eggs – yolks and white separated
4 tbsp (60 g) caster sugar – divided into half
1/2 tsp vanilla extract
1/8 tsp cream of tartar (for egg whites)
1/2 cup (120 ml) cold heavy whipping cream
Serves 2 – 4
Recipe source: Bobby Flay Food Network (with modifications)
Melt the chocolate chips and butter in a bowl over a pot of simmering water or in a microwave. Allow to cool for a few minutes.
Add in the yolks and stir well. Put it in the fridge while you prepare the egg whites and whipped cream.
In a mixing bowl, add in egg whites, cream of tartar and beat with stand mixer or hand mixer till foamy.
Add in 2 tbsp sugar gradually and whisk until soft peak.
In another bowl, whisk the heavy cream with vanilla extract and the remaining sugar until soft peak.
Take out the chilled chocolate mixture and fold in 1/3 of the egg whites. Repeat the same with the whipped cream. Continue until the egg whites and whipped cream are all incorporated into the chocolate.
The consistency should be smooth, light and creamy. Chill in the fridge for an hour before serving. Top with extra whipped cream and shaved chocolate if desired.