Belgian Chocolate Mousse
4 eggs, separated
100 g chocolate (chips or bar)
Melt the chocolate in the microwave with a splash of water. Use chocolate as dark as you want, but anything above 50% tends to be too dark for American tastes.
While the chocolate is melting, add a dash of salt to the egg whites and beat them with an electric mixer to stiff peaks.
Add the egg yolks to the melted chocolate and mix it together.
Using a non-metal spatula, slowly fold the the chocolate/yolk mixture into the whipped egg whites. Add only a little bit at a time.
Mix until well combined. Put in the fridge for around 2 hours.
Pairs Well With
I learned to make this when I was living in Belgium. My host mother taught me, and I translated the recipe to be able to pass on to others.