2. WHISK EGG WHITES & lemon juice into soft peaks
(the lemon juice stabilizes the egg white and makes it easier to
work with)
ADD SUGAR and continue to whisk into firm peaks
(don't over-whisk)
3. WHISK 1/2 of the egg white into the hot melted chocolate
quickly and vigorously until thick and well combined.
(if you add the egg white too slowly, their cold temperature can
make the chocolate seize and you get lumpy mousse)
4. FOLD in remaining egg whisk with a spatula until all egg white
has been mixed in. Don't over mix. Spoon into martini glasses and chill for 2-3 hrs.
Originally Submitted
5/22/2015
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