Oral Allergy Syndrome Friendly Classic French Chocolate Mousse
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6 servings
- 6 oz dark chocolate (70% cacao), finely chopped
- 3 tbsp unsalted butter, cut into pieces
- 4 pasteurized egg yolks
- 3 tbsp granulated sugar, divided
- 1 tsp pure vanilla extract
- 1 pinch fine salt
- 6 pasteurized egg whites
For serving
- Ā½ cup heavy cream, cold (optional)
- dark chocolate shavings (optional)
Can be omittedchocolate shavings
Instructions
- 1
Set a heatproof bowl over a medium saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter and stir occasionally until fully melted and smooth, about 5 minutes. Remove the bowl from the heat and let cool for 5 minutes.
- 2
Whisk the pasteurized egg yolks, 2 tablespoons of the sugar, the vanilla extract, and the salt into the warm chocolate mixture until the mixture is glossy and slightly thickened, about 1 minute. Set aside.
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