Equipment Needed
- A heatproof bowl (glass or metal)
- A saucepan for a double boiler
- Two medium mixing bowls (very clean and dry)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Serving glasses or one large trifle dish
- Fine mesh sieve (optional, for dusting)
Step-by-Step Instructions
First, we’ll melt the chocolate and butter together. I place my chopped chocolate and butter pieces in the heatproof bowl and set it over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. I stir gently until it’s a smooth, glossy pool, then immediately take it off the heat. I let it cool for about 10-15 minutes—this is crucial. If it’s too hot, it will cook the egg yolks when we add them later. I use this time to separate my eggs, placing the whites in one impeccably clean bowl and the yolks in another.
While the chocolate cools, I tackle the egg whites. With my mixer, I beat them on medium speed until they’re frothy, then I gradually add half of the sugar. I turn the speed to high and beat until I get stiff, glossy peaks. They should hold their shape when I lift the beaters. I set these aside. Next, I whisk the three egg yolks and the remaining sugar together in their bowl until they’re pale, thick, and creamy, which takes about 2 minutes by hand. This ribbon stage adds wonderful body to the mousse.
Now, the fun part: bringing it all together. I slowly pour the slightly cooled chocolate into the yolk mixture, whisking constantly. It’s a beautiful, thick, pudding-like base. In my other clean bowl, I whip the very cold heavy cream and vanilla just until it holds medium peaks—be careful not to over-whip it into butter! I learned that mistake once, and it made the mousse grainy. Using my rubber spatula, I fold a big spoonful of the egg whites into the chocolate base to lighten it. Then, I gently fold in the rest of the whites until just a few streaks remain.
Finally, I fold in the whipped cream with the same gentle, patient motions. Folding, not stirring, is the secret to keeping all that air we worked so hard to create. I stop the moment no white streaks are visible. The mixture will be gloriously fluffy and light brown. I then divide it among my serving glasses, cover gently with plastic wrap, and let it chill in the fridge for at least 4 hours, though overnight is even better. The wait is the hardest part, but the transformation as it sets is worth it.(See the next page below to continue…)