Creamy Chocolate Mousse with Gold Glitter Heart
Here is an elegant dessert that I always think of as originating in the 1950s. I’ve heightened it and lightened it, respectively, by serving it in elegant martini glasses and garnishing it with fresh raspberries and gold glitter.
- 4 ½ ounces good-quality bittersweet chocolate
- 1 stick (1/2 cup) unsalted butter
- 4 large eggs, separated
- ¼ cup sugar
- 1 6-ounce container of fresh raspberries, for garnish
- 1 bunch of fresh mint, for garnish
- Edible gold leaf, for garnish
1. Place the chocolate and butter in a bain-marie or double boiler over medium heat and, stirring occasionally, melt until smooth. Remove from the heat, allow to cool, and transfer to a large mixing bowl.
2. Place the egg yolks and half of the sugar in a separate mixing bowl, and whisk together until creamy. Set aside.
3. Place the egg whites in the bowl of an electric mixer and mix until they for soft peaks, gradually adding the remaining sugar while mixing.
4. Fold the egg-yolk mixture into the chocolate and blend well. Using a spatula, gently fold in the egg-white mixture until well incorporated. Refrigerate for 2 to 3 hours, until ready to serve.
5. To serve, place the mousses in individual martini glasses, then top with raspberries, fresh mint leaf, and edible gold leaf.