Best Chocolate Mousse Ever - No Fail Recipes

Ingredients

• 12 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 3 tablespoons Cognac (or other preferred liqueur)
• 1 package unflavored gelatin
• 2 egg whites (discard yolks)
• 3 large eggs, separated
• 1 ½ cup heavy cream
• 1 ½ tablespoon vanilla
• 3 tablespoons sugar
• Pinch salt
• Pinch cream of tartar
• Melt both chocolates over a double boiler.
• In a small bowl, pour liqueur over gelatin.
• Place egg yolks in a stainless-steal saucepan. Whip yolk until thickened. Add cream to yolks and whip to combine.
• Heat on low, stirring constantly until bubbles form, then subside and sauce begins to cling to the back of a wooden spoon.
• Remove from heat and add gelatin mixture. Stir in melted chocolate and vanilla.
• Add all egg whites to mixing bowl with salt and cream of tartar. Whip until soft peaks form. Add sugar and continue to beat until stiff peaks form.
• Fold ½ the whipped egg whites to the chocolate mixture to combine. Then fold the remaining ½ of the egg whites.
• Turn mousse into individual glass dishes. Top with whipped cream if desired. Garnish with mint or raspberries.
• Dessert