This is the best mousse I have ever tasted, hands down. The chocolate flavor and perfect smooth texture are absolutely divine! We used to make this mousse all the time with raw eggs, having gotten the recipe from a little old paperback book called ‘The Seven Chocolate Sins’. They called this recipe “Mad about Mousse”.
Several years ago, I modified the recipe by cooking the eggs to reduce the risk of salmonella. Then, pasteurized eggs began to be available in some markets. If you use the pasteurized eggs, you can just put everything into a big Kitchenaid mixer instead of whipping the eggs over heat.
12 ounces semisweet chocolate chips
2-3 cups heavy cream
2 T. powdered sugar
4 large fresh eggs (preferably pasteurized)
4 large egg yolks
1/4 t. salt
2 T. Grand Marnier, Godiva liqueur, Tia Maria, cherry brandy, rum, vanilla or espresso
Place chocolate chips in 4-cup Pyrex measuring cup or microwave-safe bowl.
Melt at 50 percent power in the microwave until soft, 1-2 minutes. Stir, cook 1-2 minutes more until melted. Stir until smooth.
Separate the egg yolks carefully, avoiding touching the eggs with the outside of the shells. Save 4 of the whites for another use.
If your eggs are not pasteurized:
Place 4 yolks and 4 whole eggs into the top of a double boiler or a bowl that sits over boiling water in a saucepan. The bottom of the bowl should not touch the water. Add salt; beat briefly with a wire whisk until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch (160°), about 3 minutes. Remove from heat and continue beating on high speed until thick ribbons fall from the whisk when lifted out of the bowl, about 5 minutes more.
If the eggs are pasteurized, you can skip the whole hullabaloo in the paragraph above, and just whip up the eggs and salt in the mixer.
Fold about a quarter of the eggs into the chocolate to lighten it, then combine chocolate with the rest of the eggs. Allow egg-chocolate mixture to cool.
Whip cream in a mixer bowl with whisk. Add powdered sugar; continue to beat until cream holds soft peaks (do not allow to get stiff).
Stir in part of the whipped cream to lighten the chocolate-egg mixture, then fold in the rest of the whipped cream gently. Pour the mousse into 8 serving dishes,
teacups, ramekins or wine glasses. Cover and refrigerate until set, about 1 hour.
Variations: Use bittersweet or milk chocolate instead of semisweet.
Increase cream to 3 cups for a lighter, less dense mousse.