Published January 1, 2006.
For a dark chocolate mousse recipe that would be balanced and light, we eliminated the butter and reduced the number of egg whites and yolks. We whipped the cream to soft peaks before adding it to the chocolate to make up for some of the lost volume caused by these reductions. To maximize the chocolate flavor in our mousse recipe, we used a combination of 8 ounces of bittersweet chocolate and 2 tablespoons of cocoa powder, and added water to rescue our mousse from the weight of the chocolate and to restore its airy texture.
When developing this recipe, we used our winning supermarket brand of dark chocolate, Ghirardelli bittersweet, which contains about 60 percent cacao. If you choose to make the mousse a day in advance, leave it out at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings. A hand-held mixer can do the job of a standing mixer in this recipe, though mixing times may vary slightly.
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