Ingredients:
For the Chocolate Mousse:
8 oz (225g) semi-sweet or dark chocolate, finely chopped3 tablespoons unsalted butter3 large egg yolks, room temperature3 large egg whites, room temperature1/4 cup (50g) granulated sugar1 cup (240ml) heavy whipping cream, chilled
For the Chocolate Coating:
8 oz (225g) semi-sweet or dark chocolate, finely chopped1 tablespoon vegetable oil
Instructions:
1. Prepare the Chocolate Mousse:
Melt the Chocolate:
Combine the finely chopped chocolate and unsalted butter in a heatproof bowl.
Set the bowl over a pot of simmering water (double boiler), stirring until melted and smooth.
Remove from heat and let cool slightly.
Prepare the Egg Yolks: Whisk the egg yolks in a separate bowl until smooth.
Gradually blend in the melted chocolate mixture, stirring constantly.
Set aside.
Beat the Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sugar, continuing to beat until stiff peaks form.
Whip the Cream:
In another bowl, whip the heavy cream until it holds soft peaks.
Combine Mixtures:
Gently fold the whipped cream into the chocolate mixture until combined.
Then fold in the beaten egg whites until the mixture is uniform.