Chocolate Mousse Eggs

Yield: 6-8 servings

8 ounces / 225g bittersweet chocolate (no more than 60% cacao), chopped

3/4 stick / 3 oz / 75g unsalted butter, cut into 6 pieces

3 large eggs, separated

1/4th cup sugar

1 cup / 200g very cold heavy or whipping cream

2 ounces / 60g white chocolate shavings

12 empty eggshells

1. In a large bowl, set over a saucepan of simmering water, melt the chocolate and butter and stir until smooth. Remove from the saucepan and switch off the heat.
2. In the same saucepan (now with the heat turned off), set a small bowl and beat yolks and sugar with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture.
3. In the bowl of a KitchenAid, beat the egg whites until they just hold soft peaks. Remove from bowl and set aside.
4. In the bowl, whip up the cream until it just holds stiff peaks.
5. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins (or hollowed out egg shells) and sprinkle with the white chocolate shavings. Let the mousse set in the fridge for about an hour before serving.
   Note: The mousse will keep for up to two days in the refrigerator.

Recipe from The Purple Foodie