There is something so special about chocolate mousse. It’s light, fluffy, and extremely satisfying. I taught this class in March in one of my free online classes with Edmonton Public Library and it was a really successful class with minimal equipment required!

Chocolate Mousse

Makes: 4–6 servings

Ingredients

6 oz (aprox. 170 g) bittersweet chocolate, finely chopped

⅔ cup half-and-half

4 tbsp butter, cut into small cubes

Pinch of salt

2 large egg yolks

5 large egg whites

2 Tbsp packed light or dark brown sugar

½ tsp cream of tartar

Optional Topping of chocolate shavings and whipped cream

Method

Place the chopped chocolate in a large heatproof bowl.

In a small saucepan over medium heat, bring the half-and-half with butter and a pinch of salt to a simmer, swirling until the butter melts.

Pour the hot cream over the chocolate and let sit for 2–3 minutes, whisk until smooth.

Stir in the egg yolks until incorporated and let cool to room temperature.

In a clean bowl, combine the egg whites, brown sugar, and cream of tartar. Whip until soft peaks form. Having soft peaks will ensure a light and airy texture to the mousse.

Fold about one-third of the whipped whites into the chocolate base to lighten it, then gently fold in the remaining whites until no streaks remain. The mixture should be soft and pourable.

Pour the mousse to a large serving dish or individual bowls and refrigerate at least 4 hours (up to 12 hours). Leaving it overnight is preferred as the flavours meld together. Before serving, you can top the mousse with chocolate shavings and/or whipped cream.