Sometimes, going retro is best – especially for the gluten-free folks who love dessert but can’t (or won’t) consume anything with flour in it. This decadent chocolate mousse fits the bill and will not leave anyone feeling deprived. For decoration you can pipe a little freshly whipped vanilla scented cream and a perfect raspberry on top – or shave some chocolate…but frankly it is perfection as is. And this dessert is perfect after a delicious steak and salad (which is what we enjoyed for dinner last night!)
8 ounces best quality bittersweet chocolate either finely chopped or in callets (I highly recommend Callebaut Chocolate. I use their semi-sweet callets which melt quickly and are absolutely delicious.)
1/2 cup whole milk
2 large egg yolks (room temperature)
5 large egg whites (chilled for better beating)
3 tablespoons sugar
1 pinch salt
2 teaspoons vanilla extract (best quality possible)
Melt the chocolate gently over a pot of boiling water.
Meanwhile, heat up the milk in either the microwave or stovetop until scalding hot.
Once the chocolate is melted, gently stir in the heated milk until fully incorporated. Add the vanilla, and then stir in the egg yolks very delicately until incorporated.
Beat the egg whites until they start form soft peaks and then add the sugar. Continue whipping the egg whites until they are forming firm glossy peaks.
Ladle out some of the beaten egg whites and gently incorporate into the chocolate mixture. Once incorporated, gradually add the rest of the egg whites and gently fold until evenly mixed. It’s important to be gentle with the egg whites so that their airiness is not entirely dissipated.
Set up 6 coupe glasses or other serving dishes and gently ladle out equal portions into each glass. Cover with plastic wrap and chill/set for at least 3 hours before serving.