National Chocolate Day

Up early this morning because I am still celebrating yesterday’s National Croissant Day, and have a batch of non-chocolate ones in the oven as I type. But I also just learned that today is National Chocolate Day (so many food “holidays” it’s hard to keep track) so I had to share with you my recipe for chocolate mousse. It’s another one of those ones that has lived in my recipe box for as long as I can remember. My Mom used to make it when I was a kid, but has since passed the torch to me. It’s basically the same as it once was, but with a couple of changes to make it a bit more “mine”. I now use dark vs semi-sweet chocolate, and I also top with sea salt, or a flavoured sea salt (chocolate, coffee). But a simple dollop of whipped cream and some berries would also be perfect!


Chocolate Mousse

5 oz dark chocolate (roughly 1 C chocolate wafers)
2 egg yolks, lightly beaten
1/4 C heavy cream
1/4 tsp kosher salt
1 tsp vanilla extract
3 egg whites
1/4 C granulated sugar
Flaky Sea Salt

Melt chocolate in a double boiler, or gradually in a microwave (20 sec intervals, stirring often).
In a large bowl combine the egg yolks, cream, and salt. Slowly add the chocolate, stirring constantly until smooth. Add in the vanilla. Set aside.

In the bowl of a stand mixer fitted with the whisk, or with a hand mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat until you get nice stiff peaks.

Gently fold the egg white mixture into the chocolate mixture. Continue to fold until no streaks remain (try not to over-mix, or deflate too much - you want the air to remain).

Portion into 4-6 ramekins (bowls/cups/jars whatever you have) and chill until firm, at least 4 hours.

Sprinkle with flaky salt, or add a dollop of whipped cream.


 Have you made this recipe? Or another from the blog? Be sure to share! Email, comment below, or tag @ragebake #ragebake on Instagram, Facebook, or Twitter!