500 g Cream
250 g Dark chocolate*
*if you want to use milk chocolate or white chocolate increase to 275g.
MOP: Melt chocolate over a double boiler. While this is heating up whip cream in mixer on high speed to a low peak or milkshake stage. Whisk the chocolate into the cream, fold to incorporate. The mousse will be stiff enough so you can pipe it into souffle cups for presentation.
Melt chocolate over a double boiler. Remove from heat and add butter, stir until butter is fully mixed in. Add egg yolks in one at a time, mixing to incorporate with each addition. In mixer whisk egg whites until foamy, add sugar in a whip to a stiff peak. Fold egg whites into chocolate mixture.
Taste: This mousse had a very light, airy, and a little bit grainy taste to it. Did not have a complex taste but did have a lightness to it that tasted of a more quality mousse.
Chocolate Mousse 2*: yields 1# 4 oz.
1.5 oz. (25%) Egg yolks
1.33 oz. (22%) Fine granulated sugar
1 oz. (19%) Water
6 oz. (100%) Dark chocolate, 58%, melted
11 oz. (190%) Heavy cream