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Chocolate Mousse

Adapted from Biba's Northern Italian Cooking. Serves 6 to 8.


  • 3 large eggs
  • 8 ounces semisweet chocolate chopped
  • 1 cup whipping cream
  • cocoa nibs or grated chocolate for garnish
  • sweetened whipped cream for garnish


  • Set the whole eggs in a small sauce pan filled with water. Warm over moderate heat until the temperature registers 140º F on an instant-read thermometer. Lower heat immediately and maintain temperature between 140 and 145º F for 3 1/2 minutes, watching the thermometer and lowering (or turning off) the heat as needed to make sure it doesn't get too hot or the eggs will cook. Remove pan from burner and throw in a handful or two of ice cubes to cool the water a bit (if you have access to pasteurized eggs, you can skip this step).
  • Melt the chocolate in a double boiler or in a bowl set over a pot of simmering water (the bowl should sit above the water without making contact with it). Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.
  • In a medium bowl, beat eggs until foamy. In another bowl, beat whipping cream until stiff.
  • A little at a time, add the eggs to to the melted chocolate, beating at low speed to combine. Do not over beat. Fold the chocolate mixture gently but thoroughly into the whipped cream.
  • Spoon mousse into small mason jars, glasses, or espresso cups. Refrigerate for at least four hours before serving. Served chilled topped with sweetened whipped cream and a sprinkling of cocoa nibs or grated chocolate.