Homemade Mousse au Chocolat

When my daughter was planning her birthday party menu, this chocolate-y dessert was on top of her list. With a mixture of pastured eggs, raw cream, chocolate and very little sugar, it was something I could definitely say "yes!" to...





What you will need:

12 oz dark chocolate (preferably 70%-80% cocoa content. We chose Hageland "Uganda" Belgian chocolate, which is 80% cocoa.)
1/2 c raw milk
4 T organic powdered sugar
6 eggs-separated
dash of salt
3/4 c raw cream

Melt the chocolate with the milk in a double boiler over low-med. heat, then transfer to large bowl.
Beat the 6 egg yolks with the sugar until creamy yellow-stir them into warm chocolate mixture. Beat the 6 egg whites with a pinch of salt until stiff peaks form- fold into chocolate mixture.
Beat the cream until thick-fold carefully into chocolate mixture.

When everything is mixed, cover and chill in refrigerator for at least 4 hours. We left ours in the fridge overnight, and dug into it the next day. Wow! This mousse is just sweet enough and bursting with chocolate-y goodness.

Note: When I was in high school, our family hosted a Belgian exchange student. She made this dessert for our family and friends, and I fell in love with it! This version of Aurore's mousse au chocolat is just as good as I remember :)