Chocolate Mousse

I should make this dessert more often! It is a classical Chocolate Mousse with great texture, a nice body and delicious aromas. The subtle notes of liqueur add a nice touch to this lovely chocolaty dessert.
I play with different liqueurs and depending on the guests and the rest of the party menu, I add Grand Marnier, Frangelico or even some coffee liqueur!
It doesn’t need to be an outrageous amount of chocolate mousse, you can serve it in tiny individual cups. This is what I usually do when I’m hosting a big party and have multiple desserts on the menu. You can find the mini cups at grocery stores or at party supply stores.

This is a classical chocolate mousse recipe with raw eggs and dairy products; please choose very fresh organic eggs.

Bon Appétit! 

Chocolate Mousse

Adapted from The Food of France. A Journey for Food Lovers.
Serves 8 or 16, or 20! :)

10 ½ oz (300 g) dark chocolate, finely chopped
1 oz (30 g) unsalted butter, at room temperature
2 eggs, lightly beaten
1 Tablespoon Grand Marnier (or Frangelico or coffee liqueur)
4 egg whites
5 tablespoons super fine granulated sugar
2 cups (500 ml) whipping cream
Fresh berries or crunchy chocolate pearls for serving / decoration
Edible Pixie Dust for a crunchy finishing touch

Scale and prep all the ingredients.
You will need a big heatproof bowl, a saucepan with simmering water, a whisk, an electric mixer with two bowls, both fitted with the whisk attachment. If you don’t have two bowls for your electric mixer, you will need one bowl and a whisk to whip the cream and serving bowls (you can prepare 8 medium size cups/ serving bowls or 24 tiny individual ones.)

Place the chopped chocolate in the big heatproof bowl over the sauce pan with the simmering water. Do not touch the chocolate until it starts looking soft. Stir it slowly until melted, add the butter, stir again until completely melted. Promptly remove from the heat source and let it cool for a few minutes. While continuously and rapidly whisking, add the beaten eggs and the tablespoon of Grand Marnier. Stir well until combined.

Using your electric mixer, whisk the egg whites adding the sugar one tablespoon at a time until soft peaks form. Incorporate one third of the whipped egg whites into the chocolate mixture and whisk well until it loosen it then add the remaining egg whites and using a silicone spatula, gently fold until totally incorporated.

In a separate bowl, whip the heavy cream and gently fold it into the mousse. Be careful to do so slowly and gently, you don’t want to deflate all the whipping efforts you just made!

Pour the mousse into individual servings, cover and refrigerate overnight.

Raf's tip: If you decide to serve them in small individual cups, fill a pastry bag with the chocolate mousse and pipe the desired amount in each mini cup. It will make things easier, less messy; all will look identical and professional!