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Creamiest Chocolate Mousse

Reviewed: May 8, 2012
Simple, light and delicious! Problems with this recipe are due to user error, not the fault of the recipe. Make sure all your bowls are completely clean and dry before starting. Contaminated egg whites will never stiffen properly. Chocolate that gets water in it or gets too hot will be clumpy and horrible. If it cools too fast it will leave chunks of chocolate in the mousse. While the chocolate is still warm, blend in the egg yolk a little bit at a time. Chocolate should be warm enough not to harden, but not hot enough to cook the egg. Blend it with the yolk first before folding it in with the whites and whipped cream and it will be fine. Proper mousse separates. Using really fresh eggs and whipping the whites in a copper bowl will slow the separation down, but you really should try to finish it the day you make it. I halved this recipe because 10 servings is a lot for two people to finish in an evening!
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