Hannah's Favorite Chocolate Mousse

## Book Reference

Gingerbread Cookie Murder

This is a no bake receipe

**Hannah's Note:** *The eggs are not cooked in this recipe. If you have concerns about raw eggs and food safety, use pasteurized eggs.*

### Ingredients

* 3 one-ounce squares unsweetened chocolate
* 2 Tablespoons cold salted butter (1/4stick, 1/2 cup, 1 ounce)
* 4 eggs whites (save three of the yolks in a bowl for later)
* 1/4 teaspoon cream of tartar
* 3 Tablespoons water
* 1/3 cup white (granulated) sugar
* 3 egg yolks (use the leftover yolk to add to scrambled eggs in the morning)
* 1/4 cup white (granulated) sugar
* 1 Tablespoon flavored liqueur or prepared strong coffee\*\*\*

\*\*\**You can use 2 teaspoons vanilla extract if you don't want to use liqueur or coffee.*

* Take out a one-cup glass measuring cup. Cut or break the squares of unsweetened chocolate in two and add them to the cup. Add the 2 Tablespoons of butter.
* Microwave the chocolate and butter for 1 minute on HIGH. Stir. If the chocolate isn't melted, heat it for an additional 20 seconds. Stir. If that still doesn't do it, heat it in 20-second intervals until you can stir it smooth.
* Set the chocolate aside on the counter to cool a bit.
* In a bowl with an electric mixer, or a whisk if you're feeling energetic, beat the 4 egg whites with the 1/4 teaspoon of cream of tartar. Beat them until they form soft peaks when you turn off the mixer and test them by dipping in a spoon.
* Put the 3 Tablespoons water and the 1/3 cup sugar in a small microwave-safe cup. Heat it on HIGH until it boils. (This should take about 40 seconds.) Use potholders to remove the cup from the microwave. It may be hot!
* In a thin stream, slowly pour the hot water and sugar mixture into the mixing bowl with the egg whites, beating continuously until they're incorporated. Transfer the contents of the mixing bowl to another bowl. Rinse out the mixing bowl and dry it. It doesn't have to be impeccably clean because it's all going to end up in the same bowl before long.
* Put the 1/4 cup white sugar in the mixing bowl you rinsed, along with the 3 egg yolks. Beat them for one minute. Turn off the mixer.
* Cup your hands around the chocolate and butter mixture that's cooling on the counter. If the mixture is not so hot it'll cook the egg yolks, give it a stir, turn the mixer on again, and add it to your egg yolks and sugar. If it's too hot, just wait a minute or two until it's cool enough.
* Once the chocolate mixture has been added, mix in your choice of flavored liqueur, coffee, or vanilla extract.
* Remove the bowl from the mixer. You're going to finish this by hand.
* With a spatula or wooden spoon, fold the egg white mixture into your bowl, stirring lightly until you can no longer see clumps of egg white.
* Give yourself a pat on the back. You're done and the people who get to taste this are going to adore you!
* Working quickly before it hardens, transfer the chocolate mousse mixture into 4 bowls or dessert dishes.
* Refrigerate. This mousse will set up quickly.
* You can decorate this mousse with choice pieces of fruit on top, or serve it with sweetened whipped cream on the side.

**Yield:** 4 incredibly rich, almost fudge-like servings.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.