They say that the ‘proof of the pudding is in the eating’ and since it’s chocolate, of course, the eating is truly delish with this decadent recipe from the old Ritz Carlton Hotel! So put on your top hat, your best vest, and be “Putting on the Ritz” with this easy recipe for a glam dessert at your next dinner party!
Chocolate Mousse Ritz Carlton Hotel
- Butter & sugar for coating 7 ramekins
- 5 egg whites
- 1 tsp. sugar
- Pinch of salt
- 9 oz. dark chocolate (preferably 72% cocoa or more)
- 4 egg yolks
- Whipped cream for garnish (optional)
- Chocolate sprinkles, leaves or designs (optional)
Preheat oven to 350. Generously butter 7 oven-proof ramekins, dust with sugar to coat, and shake out excess sugar.
In medium bowl, beat egg whites, 1 tsp. sugar and salt until stiff peaks form.
Melt chocolate in top of double boiler (or carefully in microwave, watching so it doesn’t scorch). Stir in egg yolks. Carefully fold in half the beaten egg whites into the chocolate mixture until no white streaks show. Add remaining egg whites and mix gently until no white streaks show (you don’t want to break down the egg whites).
Spoon mixture evenly into the prepared ramekins. Place filled ramekins into a deep roasting pan and fill pan with water about half-way up the sides of the ramekins (don’t let any water get into the ramekins).
Bake 20-25 minutes until mousse is set. Carefully remove ramekins from water bath and set on dish towel to dry sides of ramekins. Discard water from pan. Top with garnish if desired, and serve.
Mousse can be made a few hours in advance. If so, cover and refrigerate. Top and garnish just before serving.
If you plan to top the mousse with whipped cream, whip it (with either 2 tsp. sweetened cocoa or 1 Tbsp. liqueur or 1 tsp. of flavoring of choice <almond, chocolate, rum, etc.> and 1/2 tsp. vanilla) to prepare this while mousse is baking.
Make chocolate leaves, designs or sprinkles in advance. Just when ready to serve, put whipped cream and chocolate garnish on each mousse and serve. Makes 7 servings.