Happy Valentine’s Day to all my fellow bloggers…
This heavenly chocolate mousse recipe from Shannon Cane Castrec, chef at South Florida favorite, Frenchies American Diner.
7 ounces dark chocolate, chopped
6 eggs, separated, room temperature
2/3 cup sugar
Whipped cream, optional
Place a pot 1/3 full of water over medium heat. Put the chopped chocolate in a large stainless steel bowl and place on top of pot. Stir with a rubber spatula until chocolate is melted. Remove bowl with chocolate and whisk in the six yolks. Set aside. Place egg whites in a bowl of a stand mixer fit with the whisk attachment. Beat whites at medium speed until they reach soft peaks and with motor running, add sugar. Increase speed to medium-high and beat until whites are glossy, around two minutes. Place 1/3 of the whites on top of the chocolate and fold on using a rubber spatula. This lightens the chocolate to make the rest of the folding easier. Fold in the remaining whites and divide into glasses of your choice. Chill for at least one hour before serving. Top with whipped cream, if using.