🍫 Mousse Formula

Whip cream: Speed 8, soft peaks

Whip whites: Speed 8, stiff peaks

Fold: BY HAND (gentle!)

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Ingredients:

• 6 oz (170g) dark chocolate (70%), chopped
• 3 tbsp butter
• 3 eggs, separated
• ¼ cup sugar
• 1 cup heavy cream
• 1 tsp vanilla
• Pinch of salt

Perfect Technique:

Step 1: Melt Chocolate

1. Melt chocolate + butter gently
2. Let cool to room temp
3. Whisk in egg yolks

Step 2: Whip Cream (KitchenAid)

1. Chill bowl & whip 15 mins
2. Whip cream + vanilla, speed 8
3. Soft peaks only (2-3 mins)
4. Transfer to separate bowl

Actually, step 3: Whip Whites (KitchenAid)

1. Clean bowl thoroughly
2. Whip whites + salt, speed 4, foamy
3. Gradually add sugar on speed 6
4. Increase to speed 8
5. Honestly, stiff glossy peaks (3-4 mins)

Step 4: Fold BY HAND

1. Fold ⅓ whites into chocolate (lightens it)
2. Fold in remaining whites gently
3. Fold in whipped cream
4. So, gentle strokes—don’t deflate!

Step 5: Chill

1. Divide into serving glasses
2. Chill 4 hours minimum
3. Overnight even better

• Honestly, ✅ Quality chocolate = quality mousse
• ✅ Chocolate must be room temp (not warm!)
• ✅ Whip cream to SOFT peaks only (overwhipped = grainy)
• ✅ Folding is critical—be gentle
• ✅ Chill minimum 4 hours
• ✅ Serve in wine glasses (elegant!)

🍫 Elegant Perfection

Actually, your KitchenAid whips perfect cream and whites—the hardest parts! Well, the key: proper whipping technique, room-temp chocolate, and gentle folding by hand. Result: airy, intensely chocolate, restaurant-quality dessert that impresses everyone.