Chocolate Soufflé Mousse Cake

Ingredients

• 1 cup (200g) dark chocolate chips (at least 70% cocoa)
• 1/2 cup (100g) granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup (120ml) heavy cream

Instructions

Prepare the Soufflé Mousse

1. Preheat the oven to 375°F (190°C). Butter six 6-ounce ramekins and dust with sugar.
2. In a double boiler, melt the chocolate over low heat, stirring occasionally.
3. In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
4. In another bowl, whisk together the granulated sugar, vanilla extract, and salt.
5. Fold one-third of the whipped egg whites into the sugar mixture to lighten it.
6. Fold half of the melted chocolate into the egg white mixture, then fold in the remaining chocolate until well combined.

Assemble and Bake the Soufflé Mousse

1. Divide the soufflé mousse among the prepared ramekins.
2. Bake for 12-15 minutes or until puffed and just set. Rotate the ramekins halfway through baking.
3. Remove from the oven and let cool in the ramekins for 5 minutes.

Create the Mousse Cake

1. Once cooled, invert each soufflé onto a serving plate.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold one-third of the whipped cream into the remaining chocolate to lighten it.
4. Spoon this mixture over the top of each soufflé mousse.
5. Chill in the refrigerator for at least 30 minutes before serving.

Garnish with Fresh Whipped Cream and Chocolate Shavings

1. Just before serving, whip a small amount of heavy cream until stiff peaks form.
2. Place a dollop on top of each cake.
3. Sprinkle shaved dark chocolate over the whipped cream to finish.

Tips and Variations

• For an added layer of flavor, drizzle with Grand Marnier or other citrus-flavored liqueur just before serving.
• Substitute with other types of milk or dairy alternatives for a different twist on the recipe.
• Serve as individual cakes or cut into wedges for a larger gathering.