John DePaula’s Chocolate Mousse

There are only 5 ingredients to this…it’s all about what you do with them—such is life.

Get all of this ready in separate bowls ahead of time because you put it all together quickly…

1/3 cup whole milk

4 egg whites

1 egg yolk

2 ½ tablespoons sifted powdered sugar

170 g (6 oz.) 70% dark chocolate (Guanaja is the dark chocolate of choice)

Beat the egg whites…when frothy, add the powdered sugar and continue beating until fairly stiff peaks form—but not as stiff and dry as meringue.

Slowly melt the chocolate in the microwave (Defrost in 2:30min. intervals until melted)

Bring the milk to a light boil and add to the melted chocolate…let sit while you…

Lightly beat the egg yolk

Stir the milk and chocolate with a little elliptical stirring motion.  As it mixes, you’ll see dark bands form—looks nice.  Keep stirring until you don’t see any lumps.  Then, stir in the beaten egg yolk.

Add a big spoonful of the beaten egg whites and a pinch of salt to the chocolate and mix with a large spatula.  Pour this entire chocolate mixture into the remaining egg whites…fold gently until all is incorporated.  Try not to lose any volume by being too rough with the frothy egg whites.

When blended, pour into serving dishes.  Chill for at least one hour.

Serve plain or with whipped cream….You’re going to like this.

check out www.depaulaconfections.com