I have tried making other chocolate mousse recipes, but this one is by far one of the best.It was given to my by my sister, who picked it up from Homemade Mommy.
The strange thing about it is that it has softened butter incorporated into it, and, besides the whipping of the egg whites, it is made in a food processor!
The result is a set, perfect balance of light and dense, chocolate mousse fit for indulgent delight!
I tripled the recipe below to fit it into my trifle bowl, as I was feeding a gathering.
1 cup (170g ) dark chocolate, chopped
5 Tbsp water, boiling
4 eggs, separated into yolks and whites
1 Tbsp vanilla
1/2 cup butter, softened
Add chocolate to a food processor and blend for 10 seconds.
Scrape down sides and add the boiling water.
Process the chocolate mixture for another 10 seconds.
Add the egg yolks and vanilla and process until smooth.
Add the softened butter.
In a bowl over a bain marie, lightly whisk the egg whites until warmed through, but not cooked.
Transfer egg whites to a stand mixer and whip until stiff and gently fold in chocolate mixture.
Spoon into serving dishes, cover and chill until set.
Serve with whipped cream and fresh raspberries.