Chocolate Mousse

Chocolate mousse as described by an Argentine mama.


  1. 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
  2. 6 tbsp butter
  3. 6 eggs
  4. 6 tablespoon sugar


  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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