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How To Make Chocolate Mousse In 4 Min.
Food & Drink
4oz bar of high-quality dark chocolate (I used Ghiradelli). You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up) 10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF
Break the chocolate into small pieces and set aside.
In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
Separate egg white into a bowl Whisk the egg white with a hand-held electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses. Top with chocolate shavings or cookies or mint sprigs! Try not to eat the whole thing at once or you may require a trip to hospital With enough practice (and believe me, once you try this, you