Ingredients
Scale
- 1 cup sugar
- 1/4 cup water
- 3 large egg whites, at room temperature
- 14 ounces bittersweet chocolate, preferably 70 percent, finely chopped
- 1 cup whole milk
- 2 cups cold heavy cream
Instructions
- In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat. Cook, without stirring, until the syrup reaches 240° on a candy thermometer, 4 to 6 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the mixer on, gradually pour in the hot syrup in a steady stream and beat at high speed until the whites are stiff, 2 to 3 minutes. Cover the meringue with plastic wrap and let stand at room temperature.
- Put the chocolate in a heatproof bowl. In a small saucepan, heat the milk just to a simmer. Pour the milk over the chocolate and let stand for 1 minute, then stir until smooth and let cool.
- In a bowl, beat the cream to soft peaks. Reserve 1/2 cup of the whipped cream for serving.
- Scoop half of the meringue into a bowl (reserve the rest for another use) (I know it’s weird but we only need half of the meringue). Whisk in the remaining (majority) whipped cream.
- Warm the chocolate mixture in a bowl set over a pan of ?simmering water if it has hardened to not pourable. Stir until just melted. Pour the chocolate over the meringue and quickly fold it in.
- Spoon the mousse into glasses, swirl in the reserved whipped cream and serve.