Oscar Nominated Chocolate Mousse

‘I want to thank everybody and anybody who ever had anything to do with the making of this mousse. And most of all, I’d like to thank my family and friends, who supported me in eating it.’ -Kinjal

If you are hosting a Oscar party this weekend, nothing says elegance and excellence like this Chocolate Mousse.

I bet most people didn’t know that the main ingredient in Chocolate Mousse (besides the chocolate of course) is raw eggs. You heard me. I’ve never made a dessert quite like this so I was a little nervous, but ultimately very happy with the final product.

Egg White and Egg Yolks - both have a part in this movie.

You want to beat the egg yolks until you can form a ribbon that takes a few seconds to dissolve.

The egg whites on the other hand need to be beaten until you reach soft peaks.

And now for my favorite ingredients: Bittersweet Chocolate (get the good kind) and butter!

Melt the chocolate until smooth.

Once the chocolate has cooled slightly, gently whisk in your egg yolks (and a little bit of whiskey!)

Next, gently fold in the egg whites. Take your time with this because you want your end product to be light and fluffy. If you fold the egg whites and chocolate too quickly, you will have a very tough consistency.

You can also fold in fresh whipped cream for a lighter texture. I like my mousse a little dense and rich so I only folded in about 1/2 cup of whipped cream. Most other recipes will call for 1-2 cups.

And there you have it - your final product. But don't eat it just yet! Refrigerate it in your ramekins for at least 3-4 hours before serving. I used a star piping tip to make pretty swirls of mousse in my ramekins.

Happy Oscar Weekend!

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