Whipped Chocolate Mousse

TOTAL TIME: 0:25

PREP: 0:20

LEVEL: Moderate

YIELD: 4 servings

Ingredients

• 4 oz. bittersweet chocolate
• 1 tbsp. cornstarch
• 1 tbsp. unsweetened cocoa
• 2 tsp. sugar
• 1 c. lowfat milk
• ¼ tsp. vanilla extract
• 4 large egg whites
• 1 pinch salt
• ¼ tsp. cream of tartar
• 12 raspberries
• ¼ oz. chocolate shavings

Directions

1. Place 4 ounces of chocolate in a large, heatproof bowl. In a 2-quart saucepan, whisk the cornstarch, cocoa, and sugar. While whisking, drizzle in the milk. Warm the milk mixture over medium heat until it starts to simmer, whisking frequently. Simmer for 1 minute before whisking in the vanilla. Pour the hot milk mixture over the chocolate until the chocolate is covered. Let stand for 3 minutes or until the chocolate melts.
2. Meanwhile, in a large bowl with the mixer on medium-high speed, beat the egg whites and salt for 1 minute. Add the cream of tartar and beat on high until stiff peaks form.
3. With a rubber spatula, stir the chocolate mixture until smooth. Add one-fourth of the beaten whites to the chocolate, stirring to incorporate. Gently fold in the remaining whites.
4. Divide the mousse into 4 glasses. Cover each glass with plastic wrap and refrigerate at least 1 hour, or up to 1 day. To serve, garnish the mousse with 3 raspberries and chocolate shavings.

Tips & Techniques

Tip: Don't use pasteurized egg whites for this recipe. Their peaks don't hold their shape when the beaters are lifted from the mixing bowl, and they will collapse when they are folded into the mousse.