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A rich and airy chocolate mousse made with Cortés Baking Chocolate, flavored with a hint of peppermint, and topped with fluffy meringue, crushed peppermint candy, and chocolate shavings. Perfect for a festive and indulgent treat! By Dev Amadeo.
Separate the egg yolks from the whites in two different bowls. Use a very clean glass or metal bowl for the whites. Any trace of fat will prevent the egg whites from peaking.
Whisk the yolks thoroughly until foamy and homogeneous. Let the whites come down to room temperature while you prepare the rest of the ingredients.
Place the chopped chocolate in a bowl with the butter. Heat for 20 seconds in the microwave and stir for a minute. Repeat in 20 seconds intervals until fully melted. Two to three times should be enough.
Beat the heavy cream with an electric hand mixer withe the beaters attached and in medium speed until firm peaks form, about 5 minutes.
Pulse the sugar a few times in the food processor until the granules are slightly finer. Add sugar to the egg whites.
Wash the beaters and wipe them with half a lemon or a bit of vinegar.
Beat the egg whites until firm peaks form, about 5 to 7 minutes.
Using a rubber or silicon spatula, fold the beaten egg yolks into the whipped cream in about 10 turns. Some streaks of yolks are ok.
Check the chocolate to see if it’s still runny but barely warm. If it’s thick, heat it in low for 10 seconds in the microwave and wait one minute. Pour it into the whipped cream and fold in about 8 turns. A few streaks are of here too.
Add about ¼ cup of the egg whites to the chocolate mixture. Gently fold until there are no white patches.
Scrape the chocolate mixture into the egg whites. Fold until smooth and homogeneous, trying to do it in about 15 folds. You may smash gently any large lumps of egg whites, if still remaining.
Scrape the mousse into a large bowl or 8 small cups. Refrigerate 6 to 8 hours, preferably overnight.
Top it with whipped cream or meringue, crushed peppermint candy and chocolate shavings.
Make sure the bowl and beaters you are going to use are cleaned with no greasy film. Wipe them with a lemon half or a paper towel damped with white vinegar.
In a large glass or metal mixing bowl combine the egg whites, the sugar, the light corn syrup, the water and cream of tartar. Mix until well combined.
Fill a large skillet with 2 inches of water. Bring water to a steady simmer or gentle boil. Let water roll for 3 minutes.
Turn off the heat and place the bowl in the water. Immediately start beating at the lowest speed with an electric hand mixer with the beaters attached, for 3 minutes, until the sugar has completely dissolved.
With the bowl still in the water, increase speed to medium-high and beat for 4 minutes, always in the same direction.
Remove the bowl from the water and keep beating in the same direction for 3 to 5 minutes, until glossy, fluffed and completely down.
Immediately top the mouse as you prefer, using a silicon spatula tor the back of a spoon to give it some swirls.
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