I never thought I would adapt one of Bobby Flay’s recipes…but here I am! I use my mascarpone whipped cream because it makes it that much better, AND I use 70% chocolate because WOW.
Dark Chocolate Mousse
- 5 1/4 ounces 70% chocolate coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1- ounce sugar
- Optional: shaved chocolate for garnish
Mascarpone whipped cream:
- 2 8-oz. containers of mascarpone cheese room temperature
- 1 cup heavy cream
- 3/4 cup icing sugar
- 1 tsp vanilla extract
Put a medium to large bowl in the freezer.
Heat the chocolate in a large bowl over a bain marie. Stir until melted. Remove from heat and set aside.
Take the bowl out of the freezer. Beat the cream until soft peaks form. Set aside.
Whip the egg whites to soft peaks. Gradually add the sugar and whip until firm.
Using a whisk, fold the egg whites into the chocolate. When almost completely incorporated, fold in the whipped cream.
Cover and refrigerate at least 1 hour.
Mascarpone whipped cream: Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks.
Serve the chocolate mousse with the mascarpone whipped cream and shave chocolate on top as a garnish.