Ingredients
- 10 ounce semisweet chocolate
- 1/2 stick unsalted butter
- 3 stick eggs
- 2 tablespoon granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
Preparation
Baking Directions:
In a heatproof bowl over a saucepan of hot, not simmering water, melt the chocolate with the butter, stirring occasionally until smooth.
Remove the saucepan from the heat, keeping the bowl over the pan of hot water.
In a small bowl, whisk together the egg yolks and sugar until smooth.
Stir in vanilla.
In a large, grease-fee bowl, using a hand-held electric mixer set at low speed -- beat the egg whites until frothy.
Increase the speed to medium high and continue to beat egg whites until they form stiff, shiny peaks.
Remove the bowl from the pan of hot water.
Stir in the egg yolk mixture into the chocolate mixture until well combined.
With a large rubber spatula, fold one third of the egg whites into the chocolate mixture to lighten it.
Fold in the remaining egg whites.
In a chilled medium bowl, using a hand-held electric mixer set at medium-high speed -- whip the cream until soft peaks start to form when the beaters are lifted.
Do not over beat the cream.
Using a large rubber spatula, fold the whipped cream into the chocolate mixture.
A few white streaks may remain.
Take your hollowed out colored Easter eggs, and place the chocolate mousse mixture into each egg and serve at each place setting.
