If you’re anything like me, a small amount of chocolate is necessary after almost every meal. Double chocolate Ghiradelli chocolate chips are in my pantry and I routinely grab a handful every morning while I’m waiting for my coffee. Chocolate and coffee pair famously well, no?

After a heavier meal, a big piece of cake or pie sometimes seems like overkill. A little chocolate mousse it just perfect! I usually avoid mousse cakes and the like on menus, but this mousse tastes like chocolate cake or brownie batter. It’s so intensely flavored that you only really need a cup of it. Garnished with something crunchy like a cookie or biscotti, along with cool creamy whipped cream, it’s the perfect ending to a meal. Also, it’s not so bad for you- it’s bulked up with 8 whipped egg whites, which adds negligent calories. If you’re gluten-intolerant or serving to someone who is, this is also gluten free!

Today you can learn from my mistake. Step two tells you to heat and stir the mixture until thick, but not to let it boil. It should have printed it in all caps like I do below, because if your mixture DOES boil you have to start over. I had to start over. I didn’t check early enough to see if the mixture thickened, and I let it bubble. The mixture kind of separated and made my chocolate all grainy. Gross! I forged on though, and righted my wrong. Learn from my mistake and make it right the first time!

Bittersweet Chocolate Mousse

Bon Appetit

Serves 8

1 c. whole milk

4 egg yolks

1/2 c. sugar, divided

12 oz. bittersweet or semisweet chocolate chips (or bar chocolate)

2 tsp. vanilla

8 egg whites

1/8 tsp. salt

1 c. heavy whipping cream, sugar, vanilla for homemade whipped cream

1. Whisk milk, egg yolks and 1/4 c. sugar (half of the total amount you will need) in a small saucepan until blended.

It’s good to have everything measured and prepped aheat, next to the stove

2. Stir mixture with wooden spoon over low heat until mixture thickens enough to coat a spoon, but DO NOT LET MIXTURE BUBBLE OR BOIL. This should take about 7 to 10 minutes.

3. Turn off heat and add chocolate; whisk until smooth. Whisk in vanilla.

4. Transfer chocolate mixture to a large bowl and let cool to lukewarm, stirring occasionally (about 10 minutes).

5. Beat egg whites and salt with whisk attachment of electric mixer in large bowl until frothy.

6. Gradually add remaining 1/4 c. sugar to egg whites and beat until stiff peaks form. Remember to check for peaks as over-beaten egg whites will get dry and chunky.

7. Fold whites into cooled chocolate mixture in three additions. When folding, you want to gently incorporate the egg whites so that you don’t crush those air bubbles you just beat in. Cut down through the middle of the whites/chocolate, pull rubber spatula toward you and scrape up along the edge of the bowl, then flip it back towards the middle. Turn bowl a quarter turn and repeat until mostly incorporated. 

8. If making individual servings, pour mousse into serving cups, cover with plastic wrap and refrigerate about 6 hours (or up to 1 day ahead). If serving somewhere else like I did, you can just refrigerate the mixture in the bowl and divide up servings later on. 

See how it sets after chilling? I had to take several bites to make sure it set right

9. To whip cream for serving, put 1 c. cold heavy cream and 2 tbsp. sugar into a medium bowl and beat with whisk attachment of electric mixer until mixture becomes thick. Add 1 tsp. vanilla and continue until mixture forms soft peaks.

10. Top mousse with cream and garnish with a sprinkle of cinnamon and half of a brown sugar molasses cookie, snickerdoodle, or any other cookie you like!

Bittersweet Chocolate Mousse

Bon Appetit

Serves 8

1 c. whole milk

4 egg yolks

1/2 c. sugar, divided

12 oz. bittersweet or semisweet chocolate chips (or bar chocolate)

2 tsp. vanilla

8 egg whites

1/8 tsp. salt

1 c. heavy whipping cream, sugar, vanilla for homemade whipped cream

1. Whisk milk, egg yolks and 1/4 c. sugar (half of the total amount you will need) in a small saucepan until blended.

2. Stir mixture with wooden spoon over low heat until mixture thickens enough to coat a spoon, but DO NOT LET MIXTURE BUBBLE OR BOIL. This should take about 7 to 10 minutes.

3. Turn off heat and add chocolate; whisk until smooth. Whisk in vanilla.

4. Transfer chocolate mixture to a large bowl and let cool to lukewarm, stirring occasionally (about 10 minutes).

5. Beat egg whites and salt with whisk attachment of electric mixer in large bowl until frothy.

6. Gradually add remaining 1/4 c. sugar to egg whites and beat until stiff peaks form. Remember to check for peaks as over-beaten egg whites will get dry and chunky.

7. Fold whites into cooled chocolate mixture in three additions. When folding, you want to gently incorporate the egg whites so that you don’t crush those air bubbles you just beat in. Cut down through the middle of the whites/chocolate, pull rubber spatula toward you and scrape up along the edge of the bowl, then flip it back towards the middle. Turn bowl a quarter turn and repeat until mostly incorporated. 

8. If making individual servings, pour mousse into serving cups, cover with plastic wrap and refrigerate about 6 hours (or up to 1 day ahead). If serving somewhere else like I did, you can just refrigerate the mixture in the bowl and divide up servings later on. 

9. To whip cream for serving, put 1 c. cold heavy cream and 2 tbsp. sugar into a medium bowl and beat with whisk attachment of electric mixer until mixture becomes thick. Add 1 tsp. vanilla and continue until mixture forms soft peaks.

10. Top mousse with cream and garnish with a sprinkle of cinnamon and half of a brown sugar molasses cookie, snickerdoodle, or any other cookie you like!