Dark Chocolate Mousse with Fleur de Sel Whipped Cream
By: Sheri Wetherell
Published: March 3, 2016

Mousse is a delectable dessert and an easier one to make than you may think. This decadent dark chocolate mousse is finished with a pinch of flaky fleur de sel, highlighting the intensity of the dark chocolate and adding an unexpected punch of flavor (in fact, salt makes sweet things taste sweeter!). This elegant dessert can be whipped up in less than 30 minutes (plus an hour to chill) and is perfect for both dinner parties or just because.
 Dark Chocolate Mousse with Fleur de Sel Whipped Cream
Courtesy of Chef Erin Coopey, The Glorified HomeChef 
	Serves 4-6
	Prep time: 30 minutes
	Chill time: 1 hour
	For the mousse:
	5 1/4 ounces bittersweet chocolate, coarsely chopped
	1 2/3 cups heavy cream
	6 tablespoons pasteurized egg whites (found in containers) or the whites of 3 large eggs
	1/2 scant teaspoon cream of tartar
	For the whipped cream:
	1 cup heavy whipping cream
	1 teaspoon vanilla extract
	1 tablespoon powdered sugar
	Flaked sea salt, such as Maldon
	Place chocolate in a large bowl set over a saucepan or in a double boiler at low simmer. Stir the chocolate until melted; turn off heat and let stand.
	Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature.
	Place the egg whites and cream of tartar in a glass, ceramic or stainless steel bowl (see note below). With a mixer, whip the eggs to soft peaks. Gradually add the sugar and continue whipping until firm.
	Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.
	Just before serving, make the whipped cream. In a large bowl, whip cream until stiff peaks are just about to form. Beat in the vanilla and sugar until peaks form. Make sure to not over-beat as the cream will become lumpy and butter-like.
	Spin the chilled mousse into serving bowls, top with a dollop of whipped cream and sprinkle with fleur de sel. Serve.
	Note: The bowl and beater(s) must be completely free of fat to whip properly. If you are not using a dishwasher, give them a rinse with water and a little vinegar.