4 oz bitter chocolate
8 oz sweet milk chocolate
8 eggs separated
1 1/3 cup sugar
1 quart heavy cream
4 tsp or more, Stöger Chile Seed Oil
Melt chocolate in a double boiler. Remove pan from heat. In a separate mixing bowl, beat 8 egg yolks with sugar until they are light and thick. Add the chocolate very slowly to the egg mixture with mixer running. Transfer mixture to a large bowl. Beat the heavy cream in mixer with whisk attachment until stiff peaks form. Gently fold whipped cream into chocolate. (If the chocolate is too stiff to fold in the cream, you can transfer back to the mixer and beat quickly with the whisk attachment.) In a clean bowl, beat 8 egg whites with whisk attachment until they are stiff but not dry. Gently fold into chocolate mixture. Drizzle Stöger Chile Seed Oil over chocolate mousse and stir just to combine. Pour mousse into individual cups or 1 large bowl and refrigerate for at least 4 hours before serving.
Happy Holidays, it’s time for true indulgence.