Morton's of Chicago Double Chocolate Mousse
1½ cups heavy cream
6 ounces semisweet or bittersweet dark chocolate, preferably Belgian, chopped into small pieces
1 tablespoon plus 1½ teaspoons unsweetened cocoa powder
½ cup egg whites (from 3 to 4 large eggs) or ½ cup pasteurized egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
¼ cup sugar
Whipped cream, for serving
In a saucepan, bring ¾ cup of the cream to a boil over medium-high heat.
Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break up any clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80°F.
In a chilled, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed for 10 to 20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a "wop, wop, wop" sound.
Fold the whites into the cooled chocolate (make sure it's no warmer than 80°F before adding the whites).
Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Fold the whipped cream into the chocolate. Do not worry if a few flecks of whites remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or in bowls.
Top each serving with whipped cream.
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