Cooking Instructions
- 1
Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
- 2
Separate 6 yolks from egg whites (NO yoke in the egg whites!)
- 3
Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
- 4
Add all chocolate to bowl and coat in warm butter
- 5
Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
- 6
Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
- 7
Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
- 8
Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
- 9
Add chocolate (now less hot) to yolks.
- 10
Beat just to mix (medium speed)
- 11
Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
- 12
Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
- 13
Turn upside down above your head to prove your confidence in your mousse ;)
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