Chocolate mousse
Chocolate mousse isn’t anything the Aztecs would have eaten, because they didn’t have butter or sugar. Chocolate mousse is also not good for you, but it’s delicious! One warning: chocolate mousse does have uncooked eggs in it, so babies and anyone who’s pregnant or not healthy shouldn’t eat it.
Put 1/4 cup sugar in a medium-sized bowl and add 2 spoonfuls of water and mix. Microwave 1 minute, then stir the sugar syrup and add 4 tablespoons (half a stick) of butter and six ounces (six squares) of semi-sweet baking chocolate. Microwave for two more minutes, and then stir until all the chocolate and butter is melted together. Add 1/2 teaspoon of vanilla.
Chocolate mousse in ramekins
Meanwhile, you’ll need to separate three eggs. Slowly add the three yellow yolks to the chocolate, and mix. Beat the three egg whites in another bowl until they are stiff, gradually adding 1/8 cup more of sugar to the egg whites to help them get stiffer. When the egg whites are stiff, gently fold them into the chocolate.
Now divide it up among six teacups or ramekins if you have them, or in wine glasses. Cupcake wrappers will work too. You’ll need to refrigerate the chocolate mousse in the cups for at least two hours before eating it.
You can keep chocolate mousse in the refrigerator for a day or two, but after that it will begin to turn nasty. It’s best to serve it the same day you make it.
