How to make the perfect chocolate mousse with recipe and instructions

Unpublished tips: use a little bit of powdered sugar to both initiate and stabilize your emulsions for both the heavy whipped cream and for the meringue. The meringue is best if the egg whites are just at room temperature when you begin whipping them. Use the egg beater type mixer for meringue.

Also, separating the eggs from whites is always a challenge. Make sure to not get any yellow in their whatsoever it's a pain but either fish it out or start over because you will regret it. You'll have a cracked or failed emulsion which is just plain frustrating! Oh here's a photo of me using the powdered sugar to initiate meringue:

Through tough experience, I have found that's pretty much the only way meringue really works. The phrasing "soft peaks" basically means take a spoon and form a peak if it holds that peak with a soft crested top for a while then voila you are done. Another way of describing it that helps some people is " it's like an elf's hat that is tilted."

Well this is the ugliest looking elf hat in all existence, but you get the idea.

How your whipping cream turned into soft peaks.

Select a very high grade of chocolate such as Ghirardelli or better. You will regret it if you try to use Hershey's or any kind of milk chocolate. It has a waxy, paraffinic chemical taste and it is just not delicious-- it's actually kind of yucky.

When adding the melted chocolate make sure it's not screaming hot. Once it's been melted over the stove like in the picture,

bain marie water bath is the most effective way to melt chocolate for consistent melting

you'll want to temporarily briefly chill it over an ice bath (this is what tempered means)

but make sure to keep stirring so it doesn't totally solidify you want it to just barely remain liquid while you're folding it in.

"Folding" means to use a rubber spatula and gently by hand incorporate one item into the other until it's all nice and even. Don't try to add all the chocolate at once and don't try to add all the meringue all at once, but do it in little bits.

At the end of it all, you can give each of them a little swirl with a butter knife like this and then make sure to cover them in poly when you put them in the refrigerator.

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Okay, it's Nick signing off.

I won't be offended if you call me the chocolate moussemeister!