Name: Chocolate Satin
Yield: 8–12 servings
Ingredients: 10 ounces (300 g) 70% bittersweet chocolate, finely chopped (see Notes); 1/2 teaspoon fine sea salt; 1 teaspoon pure vanilla extract; 2 cups (500 ml) heavy cream; 3 large egg whites, free-range and organic, at room temperature (see Notes); 1 cup (120 g) confectioners’ sugar, sifted; A sifter; a heavy-duty mixer fitted with a whisk; a 6-quart (6 l) metal bowl; a 1-1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

Chocolate mousse in a glass with a spoon in it.

Photo by David Japy

I have to confess that I have been known to obsess over a recipe, and this one became a big-time obsession. I tinkered with it over an entire summer, working to find just the right proportion of whipped egg white and cream and the best kind of chocolate to use, to create a dessert that is at once creamy, fragrant, full-flavored, and, well, unforgettable. And of course it can also be made in the spring, fall, and winter! This dessert differs from a classic chocolate mousse, which would contain egg yolks as well as whites. The proof is in the pudding, as they say, and I have seen guests literally scraping the serving bowl clean. I consider this a success!

Cooks' Note

In our tests, we found best results with Lindt Excellence 70% chocolate, which is readily available at supermarkets. Be cautious about using just any chocolate; in chocolate with less than 70% cacao, the final result will not always be firm enough.
Raw eggs are used in this preparation. Consuming raw eggs may increase the risk of foodborne illness. Raw eggs should be avoided by the very young and the very old, pregnant women, and anyone with a compromised immune system.