Classic Chocolate Mousse
PersonalPoints™ per serving
There is practically nothing but chocolate in this recipe, so use the best quality possible. We have used an orange-flavored liqueur, but a different flavor like hazelnut would be equally delicious. If you’d like, you can also substitute semisweet or milk chocolate, according to your taste. For a pretty presentation, serve the mousse on dessert plates or in goblets or other stemmed glasses, garnished with fresh fruit like raspberries or blueberries, or a dollop of whipped cream. To melt the chocolate, microwave the chopped chocolate on Medium for about 4 minutes, stirring every minute. Microwave it in the same large bowl that you use to combine the chocolate with the half-and-half, liqueur, and syrup, so you’ll have one less dish to wash.
8 oz, chopped and melted
¼ cup(s), at room temperature or slightly warm
1½ fl oz
Light corn syrup
¼ large, Powdered
¾ cup(s), Warm
- In a large bowl combine the chocolate with the half-and-half, stir in the liqueur and corn syrup. In another large bowl combine the powdered egg whites and warm water, stirring until the powder dissolves completely, about 2 minutes. You can also use four egg whites, if you prefer.
- With an electric mixer on low speed, beat the egg whites until foamy; increase the speed to medium and beat until soft peaks form. While mixing, slowly add the sugar. Increase the speed to medium-high and continue beating until stiff, glossy peaks form.
- With a rubber spatula, stir about one-third of the meringue into the chocolate mixture. Stir well, then fold in another third of the meringue. Gently fold in the remaining meringue until completely blended. Spoon the mousse into 1 large serving bowl or divide evenly across 12 serving cups. Refrigerate the mousse, covered, until firm, at least 3 hours.
- Serving size: about 1/3 cup.