- 2 cups heavy cream
- 2 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, broken or chopped into 1-inch pieces
- 4 eggs, at room temperature
- 2 tablespoons white sugar
- Whip the cream to form light peaks. Set aside in the refrigerator.
- Melt the chopped chocolate in a large mixing bowl set over barely simmering water.
- Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Quickly stir the beaten eggs into the melted chocolate, then fold in the whipped cream.
- Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
08/24/2019
recipepes.com
ghirardelli chocolate mousse, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
