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Hi friends!

Almost a decade ago, I launched a gluten free food blog. Cooking and baking had become a passion of mine, so each week I would post a recipe or two I had been working on. I’d feature process photos, sometimes a tutorial video, and add in all the recipe instructions and details.

It’s been many years since I’ve photographed my recipes, but I’m so excited to be back on this new platform to share all the treats I come up with!

I hope you all are well, that life is treating you kindly, and that you find some comfort and inspiration here on my little corner of the internet.

Cheers,

CB

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CHOCOLATE MOUSSE

Ingredients:

• 300 grams dark chocolate, roughly chopped
• 1/4 cup white sugar
• 3 eggs divided, plus 2 egg whites
• 1 pint of heavy cream

Directions:

*You will need 3 large bowls and 1 small bowl to make this mousse*

1. Place the chopped chocolate in a medium sized heatproof bowl over a pot of gently simmering water (be careful to not let the bottom of the bowl touch the water). Stir until melted. Remove bowl from heat and set aside.
2. Place 5 egg whites and white sugar in a medium sized bowl and mix with an electric mixer for 5 – 7 minutes until thick and doubled in volume.
3. Separately, whisk together 3 egg yolks in a small bowl. Add a bit of the melted chocolate to temper the egg yolks. Mix well. Set aside.
4. Using a spatula, fold egg yolk / chocolate mixture into whipped egg whites until combined. Next fold in the melted chocolate ( I usually do this in three batches), being careful in the folding. You want to keep as much air in the mixture as possible.
5. In a separate medium sized bowl, whip heavy cream until thick. Fold whipped cream into chocolate / egg white mixture. I do this in 3 batches as well.
6. Separate evenly among mason jars. Top with grated chocolate. Let set in refrigerator for several hours or overnight. Keeps for 3 days.

ENJOY!!

Check out the video above for a few behind the scenes clips of this mousse coming together!