Elina's Chocolate Mousse

I used to cook with one of my best friend's all the time!

Her and her husband used to live down the hall from my apartment,

and she and I were known to throw down in the kitchen quite often.

Sadly, they moved out of my complex a few years ago,

and while we do cook together from time to time still,

it's not as easy and doesn't happen very often.

I haven't posted any "Elina and Robyn Make..." posts in a long time

(a few past posts can be found here, here, here and here!),

but she's here today, as a guest blogger, to share a yummy dessert she made!

Hi guys! I'm backkkkkkkkk! (sorta)

I've really missed being a part of Robyn's blog,

so today I'm sharing how to make some Chocolate Mousse!

I've made it many times and always follow this recipe.

It's pretty easy, but just takes a little patience.

Let me show you how it's made!

The Goods:

Bittersweet Chocolate Chips

Heavy Cream

Egg Whites

Sugar

Sweetened Whipped Cream

Start by getting your ingredients prepped.

Weigh out your chocolate, measure out your cream and sugar,

and finally separate your egg whites. 

Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.

You're creating a double boiler to melt the chocolate.

Stir the chocolate until melted, then turn off the heat and let stand.

In another large bowl, beat the cream over a bowl of ice until soft peaks form.

Set aside and keep at room temperature.

Whip egg white until soft peaks form...

Gradually add in the sugar...

And continue to whip until firm.

Fold the firm egg whites into the melted chocolate and mix with a whisk.

When almost completely incorporated....

Add the whipped cream and fold in. 

Cover and refrigerated for about an hour - until mousse is set.

Portion out the chocolate mousse into ramekins...

And finally top with more whipped cream!

Elina's Chocolate Mousse

Inspired by Bobby Flay

5 1/4 Ounces Bittersweet Chocolate Chips

14 Ounces Cold Heavy Cream

3 Egg Whites

1 Ounce Sugar

Additional Whipped Cream for topping.

1. Weigh out the chocolate, measure out the cream and sugar,and separate your egg whites. 
2. Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.
3. Stir the chocolate until melted, then turn off the heat and let stand. 
4. In another large bowl, beat the cream over a bowl of ice until soft peaks form. Set aside and keep at room temperature. 
5. Whip egg white until soft peaks form, gradually add the sugar and continue to whip until firm.
6. Fold the firm egg whites into the melted chocolate and mix with a whisk. When almost completely incorporated, add the whipped cream and fold that in too.
7. Cover and refrigerated for about an hour - until mousse is set.
8. Portion out the chocolate mousse into ramekins and top with more whipped cream.