Chocolate Mousse, Light and Fluffy (No Cream)

By MarieR

Satisfy your inner chocoholic three with types of chocolate in this light dessert, which is made without a drop of cream.
AJC, 27 January 2016

Ingredients

• 4 oz. semisweet chocolate, broken into pieces
• 1/3 cup white chocolate chips
• 2 Tbsp. Dutch-processed cocoa
• 6 Tbsp. plus 1/3 cup water
• 1 tsp. vanilla extract
• 1/3 cup sugar 3
• large egg whites, room temperature
• 1/4 tsp. cream of tartar

Details

Adapted from images.com

Preparation

Step 1

Combine semisweet chocolate, white chocolate, cocoa, 6 tablespoons water and vanilla in a medium bowl set over a large saucepan of barely simmering water, making sure water does not touch bottom of bowl.
Heat mixture, whisking often, until chocolate is melted and mixture is smooth, about 2 minutes. Set aside to cool slightly.
Bring remaining 1/3 cup water and sugar to boil in small saucepan over medium-high heat and cook until mixture is slightly thickened and syrupy, 3 to 4 minutes. Remove syrup from heat and cover to keep warm.
Whip egg whites and cream of tartar together on medium-low speed until foamy. Increase speed to medium-high and continue whipping until soft peaks form, 2 to 3 minutes.
Reduce speed to medium and slowly add sugar syrup. Whip until meringue is very thick and shiny, 2 to 5 minutes.
Gently whisk 1/3 of meringue into chocolate mixture until combined, then gently whisk in remaining meringue. Divide mousse evenly among 6 pudding cups. Cover tightly with plastic wrap and refrigerate until set.
Serves 6.