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Chocolate Mousse

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Source:		Me
Yield:		6 cups
Serving Size:		1/2 cup
Servings:		12

Mousse is made of three components: a flavor component, whipped egg whites and whipped cream. The most traditional flavor component is chocolate. In this case I will be using chocolate ganache.

Ingredients

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Instructions

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Whisk the ganache so it is soft and easy to mix. If you wish you can nuke it for 15-20 seconds to soften it.

Whip the egg whites to soft peaks. Mix 1/3 of the egg whites into the ganache.

Gently fold another 1/3 of the egg whites into the ganache. You do not need to fully mix these. Fold in the last 1/3.

Whip the cream to soft peaks. Fold 1/2 the cream into the ganache. You do not need to fully mix these.

Fold in the last 1/2 until it is fairly uniform but it doesn't have to be completely smooth, you don't want to push out any of the air.

Spoon the mousse into serving cups or bowls. I used champagne glasses and found it was easier to drop the mousse into the cup.

Clean up the glasses if necessary with a clean, damp towel.

Pipe in some extra whipped cream and garnish with some fruit or a sprig of mint.