Using a spatula, mix a quarter of the egg whites into the chocolate mixture. Using a whisk, gently fold in the remaining egg whites in 2 additions. Divide the mousse among 6 glasses or verrines, about 1/3 cup (75 ml) per glass. Cover and refrigerate for 2 hours.
RICARDO Silicone Whisk
12.49 $
This silicone whisk allows you to whip cream, sauces and eggs efficiently.
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