Bittersweet chocolate mousse with pistachio

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec



6 ounces bittersweet or semi-sweet

chocolate, chopped

1⁄3 cup 35% cream

1⁄3 cup sugar

4 large eggs, separated

1⁄8 teaspoon salt

Pistachios, to garnish


In large heat-proof bowl set over saucepan with 2 inches

simmering water, melt chocolate with cream. Slowly

whisk in sugar until well blended. Remove from heat and

whisk in egg yolks one at a time.

In medium bowl, beat egg whites with salt until stiff

peaks form. Fold a third of chocolate mixture into egg

whites. Fold in remaining chocolate in 2 batches. Gently

spoon mixture into 4 glasses. Garnish with pistachios.

Cover and chill for 3 hours or up to 1 day before serving.

Serves 4.