Dark Chocolate Mousse

August 15th was Julia Child's birthday. She's a huge inspiration to me, always has been since I was a child and watched her every Sunday on channel 2. I wanted to make something fitting in honor of her, and decided upon chocolate mousse. This isn't her classic recipe, but I'd like to think she'd be flattered nonetheless. Bon appétit!



Dark Chocolate Mousse

• 2 tablespoons unsalted butter
• 1/2 cup dark chocolate (I used dark chocolate chips)
• 3 eggs, separated
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract (with an extra splash)

Melt butter and chocolate together in a double boiler or in the microwave at 30 second intervals, mixing in between. Whisk egg yolks into the chocolate mixture and place in the refrigerator. In a large bowl and with a large whisk (or with a hand mixer), beat egg whites for a minute or two. Add half the sugar to the egg whites and continue to beat until they form stiff peaks, another 3 minutes or so. Set aside. In another large bowl and with a large whisk (or hand mixer if you have one), beat cream for about a minute. Then add the remaining sugar and vanilla until it holds soft peaks, about 2 minutes. Be very careful not to over-beat the cream. If it has a cottage cheesy texture, you have gone too far. Take the chocolate mixture out of the refrigerator and stir in a couple of spoonfuls of the whites. Then fold in remaining whites thoroughly but gently. Fold in cream in the same manner. Stick mixture back into the fridge until chilled, at least 2 hours or overnight.
Yields 4 servings.

(adapted from The Chubbette)