Chocolate mousse is a creamy, delicious chocolate and egg confection that's relatively simple to make. How to make chocolate mousse is a step-by-step guide to whipping up a mousse that will wow your guests. Chocolate pudding doesn't hold a candle to it! Chocolate mousse is French dessert classic. You can whip it up in as few as ten minutes, depending on the recipe.http://allrecipes.com/Recipe/Chocolate-Mousse-I/Detail.aspx

Only two basic ingredients are required to make the perfect Chocolate Mousse: chocolate and eggs for classic-style mousse. An array of other variations, including the creamier, modern mousse, are nearly as simple, with results that are just as delicious and impressive. Just a little work will pay off in a whole lot of chocolate pleasure.

Note that the USDA doesn't recommend consuming raw, unpasteurized eggs due to the risk of salmonella infection. If you use a chocolate mousse recipe that calls for uncooked egg (such as the classic recipe below), be sure to use pasteurized eggs.

1. 8 ounces chocolate

• • • You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar.

2. 4 eggs, separated

• • • Use pasteurized eggs to avoid salmonella.

3. 2 tablespoons sugar (optional)

• • • Pinch of salt (optional)

• Double boiler or microwave

• Electric mixer or whisk

• Container in which to beat egg whites

• Spatula or wooden spoon

1. Melt the chocolate, butter, and sugar in a double boiler. Take the mixture off the heat.

2. Add your yolks one at a time to the warm chocolate as you stir. Take care that the chocolate has cooled enough that it won't solidify the eggs].

3. In a separate container, beat the egg whites until you can form stiff peaks by lifting the beater/whisk out of the bowl. If you have trouble getting the right consistency, try adding a pinch of salt to help stiffen the whites.

4. Fold your egg whites gently into the chocolate mixture. You may want to add the whites gradually, folding in a small amount] before adding another spoonful.

5. Refrigerate until the mousse sets.

6. That's all there is too it! Enjoy.

• Today, most chocolate mousse recipes call for heavy cream in addition to eggs. Heating the eggs in the mixture—and using whipped cream for volume—helps insure against a mousse that gives you more than you bargained for (salmonella).

• In addition to the equipment listed for the classic mousse above:
  • A second container in which to whip the cream
  • Candy thermometer (optional)

1. Use an electric mixer to whip the heavy cream until it forms soft peaks.

2. Melt the chocolate and butter together in a double boiler.

3. Beat the egg yolks well with a fork. Slowly add them to the chocolate mixture.

4. Add the vanilla and remove the mixture from the heat.

5. Add a scoop of the whipped cream to the chocolate mixture and stir it in.

6. Whip the egg whites and salt until they form stiff, white peaks.

7. The chocolate mixture should now be slightly warm, not hot. Fold the chocolate into the rest of the whipped cream.

8. Fold in the egg whites. Stop folding as soon as there are no longer any white lumps.

9. Refrigerate overnight, or until the mousse sets.

• If you're in a hurry or don't want eggs in your mousse, you can make a quick dessert by combining chocolate and whipped cream.

1. Melt the chocolate in a double boiler or the microwave.

2. Beat the cream until it makes peaks.

3. Fold the whipped cream a little at a time into the chocolate.

4. Indulge.

• Chocolate tastes delicious when combined with other simple flavors. Consider adding a twist to your chocolate mousse.

1. Combine a couple tablespoons of coffee with your chocolate as you melt it.
2. Add some of your favorite liquor to the mousse. Suggestions include Irish cream liqueur, rum, and Grand Marnier.
3. Make a white chocolate mousse instead of bitter- or semi-sweet—see photo at right.
4. You can even make a dairy-free vegan chocolate mousse.
5. Put in some fruit for a zesty change of pace.

• Mousse is delicious no matter how you eat it, but if you want to make an impression, follow these simple steps.

1. Before the mousse sets, pour it into small dishes, one for each person, then put them all in the fridge.
2. If you don't have appropriate ramekins, pour the mousse into colorful coffee mugs.
3. Top each mousse with a strawberry, sliced and fanned out.
4. Serve after a dinner of quiche for an evening of French cuisine.

• Allrecipes: Chocolate Orange Flavored Mousse

• Allrecipes: Ultimate Irish Cream Chocolate Mousse

• Food & Wine: Chocolate Mousse

• FoodNetwork.com: Chocolate Mousse

• Martha Stewart: White-Chocolate Mousse

• RecipeZaar: Chocolate Kahlua Mousse

• RecipeZaar: Chocolate Mousse-Vegan

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