Ingredients:

¾ cup (175 mL) bittersweet or semisweet chocolate, chopped (or use chocolate chips)**
1 Tbsp (15 mL) unsalted butter
3 large egg yolks
3 large egg whites
3 Tbsp (45 mL) fine sugar
½ cup (120 ml) heavy cream (35% m.f.)
Whipped cream and chocolate shavings for garnish***

Instructions:

In a medium microwave-safe bowl, add chocolate and butter. Heat until melted, stopping to stir
every 30 seconds until smooth. Set aside to cool.
Separate egg whites from egg yolks.
Lightly beat egg yolks and set aside.
Using an electric mixer, beat egg whites and sugar on high speed until soft peaks form.
In a separate bowl, beat heavy cream on high speed until stiff peaks form.
Gently fold beaten egg yolks into whipped cream with a rubber spatula just until combined (do
not over mix).

Check that the chocolate is still smooth and lukewarm in temperature (it is important that the
chocolate is NOT warm). If it has started to solidify, heat it in the microwave for 5 to 10 seconds.
Pour melted chocolate into the cream and yolk mixture. Fold with a rubber spatula a few times
(you should still see some streaks).

Add about a third of the beaten egg whites into the chocolate mixture. Lightly fold until
incorporated, add remaining egg white mixture to the bowl and fold just until uniform in colour
and texture (no streaks or clumps).

Divide the mousse mixture into 4-5 small jars or glasses. Cover and chill for 4 to 6 hours.
Garnish with whipped cream and chocolate shavings.

* 5 servings used for recipe analysis
** semisweet chocolate chips used in recipe analysis
*** Garnish not used in recipe analysis

Nutrients per serving:

Calories: 294
Carbohydrate: 24 g
Fibre: 2 g
Protein: 5 g
Fat: 21 g
Sodium: 52 mg