Chocolate Mousse Par Excellence

This recipe works by the nature of proportions, the delicate melting of chocolate chips and the gentle folding of ingredients. The rule of thumb is one egg, one ounce of chocolate and one tablespoon of sugar per serving. The amount of butter is small, just enough to lend a glossy texture to the chocolate, and the amount of vanilla and whipped cream is really to taste. The ingredients are simple, primarily dark chocolate chips and eggs. What makes the mousse so excellent is the light touch in whipping and folding and the gentle heating of the ingredients. Delight in the process and delight in the chocolatey bites that follow.

chocolate mousse

dark chocolate chips - 1 ounce per serving

butter

egg - 1 per serving

pinch of salt

sugar - 1 TBSP per serving

vanilla extract

whipping cream - 1/4 to 1/2 cup

Melt chocolate chips in a small pan over a double boiler of barely simmering water. Watch carefully so the chocolate does not scorch. Stir in a tsp of butter. Remove the pan from over the water and let the melted chocolate cool.

Separate the eggs, placing the yolks over a larger double boiler. Over barely simmering water, whisk an egg yoik and tablespoon of sugar per serving plus a splash of vanilla extract until the combination becomes emulsified, rather creamy and pale yellow. To test, stir and run a finger across the back of the spoon. If the mixture is cohesive enough to separate it is ready. Remove the pan from over the water.

Whip the egg whites ( one per serving) with a pinch of salt, until thick peaks form.

Whip 1/4 cup of heavy cream for 1 or 2 servings and 1/2 cup for 3 or 4.

Fold the cooled chocolate into the egg yolk mixture. Fold in a spatula full of the whipped egg whites and then gently incorporate the new chocolaty egg white mixture back into the stiff egg whites. Fold in the whipped cream.

Chill.