Ingredients
400 grams of chocolate chips
130 ml cup of unsalted butter, melted (1 stick)
400 grams of chocolate chips
4 egg whites, room temperature
4 egg whites, room temperature
A bowl with a capacity of
1/4 liter bowl of whipping cream
4 tablespoons powdered sugar
4 egg whites, room temperature
A 1/4 liter bowl with whipping cream
1/4 quart whipping cream bowl
0.75 teaspoon unflavored gelatin
4 tablespoons powdered sugar
Preparation
Fold in remaining cream and whites until fully incorporated.
Press down and 1.66 on the sides of a 25-cm springform pan.
Cool in the freezer while making the filling.
For the filling: Melt chocolate chips in the top half of the double boiler over simmering water.
Let cool for about 5 minutes.
Add whole eggs, one at a time, beating well with each addition.
(The chocolate will stiffen a bit, keep beating!) Add the egg yolks and mix until everything is well combined.
Whip the cream with the powdered sugar until soft peaks form.
Beat egg white until stiff, but not dry.
Fold about 0.5 cups of the whipped cream and 0.5 cups of the beaten egg whites into the chocolate mixture, to "lighten" the mixture.
Fold in remaining cream and whites until completely incorporated.
Pour into prepared crust and refrigerate for at least 6 hours, preferably overnight.
To garnish: Sprinkle unflavored gelatin over remaining whipping cream.
Add 4 T powdered sugar and whip until stiff.
This whipped cream will hold up indefinitely.
Garnish the top of the dessert with this.
You can choose refined rosettes and pipes, or simply "scoop" the edges of the mousse with a fork.
A dusting of cocoa powder is a nice finishing touch.
For a real showstopper, melt about 113 grams of chocolate chips and 0.75 cups of solid vegetable shortening.
Coat the underside of waxy leaves, such as Camillas, refrigerate until firm.
Peel the leaves and place the chocolate leaves around the edge of the mousse.