Ingredients
- 1 cup Raley's semisweet chocolate chips
- 16 oz. heavy cream
- 1 ½ tsp. Nob Hill Trading Co. Madagascar vanilla extract
- 4 Raley's organic large brown eggs
- ⅓ cup Raley's granulated sugar
- 1 cup mixed berries (optional)
- ¼ cup Raley's sliced almonds (optional)
Instructions
- Place chocolate in a microwave-safe bowl and microwave for 1 minute. Stir and heat for 15 seconds. Stir again, heating 15 seconds at a time until fully melted.
- In a large bowl, whip cream and vanilla into stiff peaks. Reserve 1 cup of whipped cream and refrigerate for topping.
- Separate eggs, reserving yolks for another recipe. In a clean large bowl, whip the egg whites until soft peaks form. Continue whipping while slowly adding all sugar until fully incorporated and stiff peaks form.
- Fold the melted chocolate into the egg whites. Add whipped cream and fold into the mixture.
- Pour mousse into serving cups or wine glasses. Chill for 1-2 hours until set. Garnish with reserved whipped cream, and add berries and sliced almonds (optional).
