Dark Chocolate Mousse

Recipe courtesy of Bobby Flay.  The only change I made was to add vanilla.  It's a good, basic, simple recipe that you could make your own with a little skill and creativity.  I haven't gone beyond the basics of this recipe but I imagine if you swapped out different extracts you create some lovely combo flavours like chocolate-mint, chocolate-orange, etc.

Note: If you are making this during a non summer or hot month, be sure to keep your chocolate warm.  The first time I made this was a hot day so it didn't matter that my chocolate sat on the counter after it had melted because it remained warm.  The next time I made it, it was much cooler and letting my chocolate sit on the counter while I prepared the egg whites and cream was a colossal mistake because the chocolate cooled too much and seized when I tried to incorporate the cream and whites.  I had to throw it out and start again.  Keep your chocolate on the double boiler once it's done melting. Just turn off the heat.  The residual heat will keep it warm enough.  Chocolate can be tricky!

Ingredients:

149 grams bittersweet or dark baker's chocolate, coarsely chopped (Divide the total grams on the outside of your package by the amount of squares on the inside to help you figure out how many you need for 149.  As close as possible is fine.)
1 1/2 tsp vanilla
1 3/4 cups cold heavy (whipping) cream
3 large egg whites
2 tbsp white sugar
Sweetened whipped cream, for garnish, optional
Shaved chocolate, for garnish, optional

Directions:

Place chocolate in a large bowl nestled in a pot of simmering water or in a double boiler. Be sure to not let any water get into the chocolate or it could seize.  Stir chocolate until melted. Turn off the heat but keep it where it is. Mix in vanilla.

example of bowl set in pot for homemade double boiler

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the bowl from the pot of water and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream (for the part I used a spatula). Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

Makes 4 full dessert sized portions or 8 sample/party sized portions (like seen above)