Serves :: 6-8
- 8 ounces Callebaut milk or bittersweet chocolate, broken into small pieces (about half of one block)
- 1 cup egg whites, about 6-8 eggs
- 1 cup sugar
- 1 pint cold heavy cream
- 1/4 cup coffee or hazelnut liqueur
- 1 teaspoon cinnamon
Because this recipe uses raw eggs, be sure to use only very fresh eggs.
- In a bain marie over low heat, slowly melt the chocolate until smooth. Keep warm.
- Bring egg whites to room temperature. In a clean mixing bowl, beat them to soft peaks. Add the sugar gradually and continue beating until the egg whites are stiff but not shiny. Set aside.
- In a clean mixing bowl, beat the heavy cream almost to stiff peaks. Be careful not to beat too hard or the texture of the mousse will be ruined.
- Quickly fold the warm chocolate into the beaten egg whites. If the chocolate cools it won’t fold in smoothly, and you will have chunks of chocolate in the mousse.
- Once the egg white mixture is smooth, fold in the whipped cream, the liqueur and the cinnamon until evenly blended. Chill for two hours before serving. Serve with fresh berries.