This extra big bowl of light-as-air chocolate mousse is the perfect end to any party—particularly alongside an array of topping options.
Inspired by the French bistro tradition of making one giant vat of mousse to serve the whole restaurant over the course of a night of service, this recipe is party food at its finest. What gathering would not be improved by a big bowl of serve-yourself mousse set up in the corner of the room along with a stack of bowls and a few topping options? Every guest can dress their bowl to their liking, and you get to rake in compliments on a dessert you finished days before the party.
Mousse techniques can vary significantly—should you whip the cream, or the egg whites, or both? should you melt the chocolate alone, in the egg yolks, or in the cream?—but through a few rounds of testing, we found that this method marries a fluffy texture with a complex chocolaty flavor. Heavy cream and chocolate heated together over a double boiler creates a perfectly smooth mixture; tempered egg yolks provide richness and body, while a soft meringue adds airiness and lift.
Gluten-Free Nut-Free Make Ahead Easy Chocolate Dessert
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