Ruby Chocolate Mousse

Instructions

1. 1

   In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.

   Tip: For best results, use a stand mixer or hand whisk.

2. 2

   In a separate bowl, melt the ruby chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

3. 3

   In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, and salt.

   Tip: A fork can also be used to whisk the dry ingredients, but whisking will provide a better texture.

4. 4

   In a separate bowl, whip the large egg whites until stiff peaks form. Set aside.

   Tip: Make sure the egg whites are room temperature for best results.

5. 5

   Fold the melted ruby chocolate into the sugar mixture until well combined.

   Tip: Be gentle, as the chocolate can be fragile.

6. 6

   Fold the whipped heavy cream into the chocolate mixture until no white streaks remain.

   Tip: The cream should be light and airy, not too stiff.

7. 7

   Fold the whipped egg whites into the chocolate mixture until well combined.

   Tip: Be gentle, as the egg whites can make the mixture more stable.

8. 8

   Spoon the mousse into individual serving cups or a large serving dish.

   Tip: For a more rustic presentation, top with ruby chocolate shavings and serve.