Mousse au Chocolat
4 ½ oz semi-sweet chocolate (¾ cup of chocolate chips)
⅓ cup of unsalted butter (cut into pieces)
2 egg yolks
3 egg whites
1 ½ tablespoons granulated sugar
Melt chocolate in a double boiler. You can easily make one by placing a glass bowl on top of a saucepan.
Once melted, remove from heat and add in the butter. Place it all in at once and stir with a wooden spoon.
After all the butter is absorbed, add the egg yolks. Allow the mixture to cool completely. Beat egg whites until very stiff. Halfway through, add the sugar. Fold the egg whites into the chocolate mixture a little at a time. Place in a dish or individual bowls and refrigerate for at least 2 hours. Garnish with fresh whipped cream and chocolate shavings.
There you have it. An elegant dessert that is fancy enough to be served at the finest restaurant, yet simple enough that it can be found in the most humble of bakeries. Les Halles Boulangerie Patisserie is open during Epcot Park Hours, even if the rest of World Showcase is closed. It’s worth the walk for breakfast, trust me. The Mousse au Chocolat is also served as a dessert at Monsieur Paul restaurant in the France Pavilion.