To learn more about this recipe, see our related story, Wild Mousse Chase, in our Tasting Table NYC edition.
Recipe adapted from Caite Whitbeck, Buvette
Yield: 8 servings
Cook Time: 30 minutes, plus 8 hours refrigeration time
16 ounces high-quality bittersweet chocolate
12 ounces unsalted butter
6 large eggs, separated, plus 3 egg whites
6 teaspoons sugar
Whipped cream (optional)
1. In a double boiler, warm the chocolate and the butter over medium heat, stirring occasionally until just melted. Let cool slightly.
2. In a medium copper bowl, combine the egg whites with a pinch of salt and whisk until semi-firm peaks form, about 10 to 12 minutes. Fold in the sugar and set aside.
3. In a second copper bowl, whisk the egg yolks until they reach a pale yellow color. Gradually add some of the melted chocolate into the yolk mixture, whisking well to incorporate and temper the mixture. Continue to slowly add the chocolate to the egg yolks until all of the chocolate has been incorporated.
4. Gently fold the egg whites into the chocolate mixture. Pour the mousse into a porcelain 4-quart dish and refrigerate for at least 8 hours or overnight.
5. Spoon onto plates and serve with whipped cream, if desired.