Chocolate Mousse Cups

Prep time: 20 mins Cook time: 2 hours chilling Total time: 2 hours 20 mins

Ingredients

2 tablespoons unsalted butter 

160 grams semisweet chocolate

3 eggs, room temperature, yolks and whites separated 

½ teaspoon vinegar 

¼ cup sugar 

½ cup heavy cream, cold

½ teaspoon vanilla extract

Store bought whipping cream

Equipment

Measuring cups and spoons

Heatproof medium bowl

2 medium bowls

Handheld electric whisk

Spatula

Serving cups

How To

In a heatproof medium bowl, place the butter and chopped chocolate. Melt it in 30 second bouts stirring in-between. It will take about 1-1 ½ minutes to melt completely. Stir it to cool it down.

Separate the eggs. Place the egg whites in a medium bowl.

Whisk in the egg yolks one at a time. Whisk until smooth.

With an electric whisk on high, beat the egg whites, adding the vinegar when the egg whites start to form peaks. Beat until soft peaks form. Add the sugar progressively and continue beating until stiff peaks form.  

Add the egg white mixture to the melted chocolate. Add the vanilla. Mix with a spatula until just combined and smooth.

In another bowl, beat the heavy cream on medium-high speed until it thickens.

Using a spatula, fold in the whipped cream into the chocolate mixture. Mix until just combined and smooth. Pipe into small cups and chill in the fridge until ready to serve. Remove from the fridge, and add whipped cream. I used home bought whipped cream.