Mishap aside, this recipe is very simple and quick to make, and the end result is very delicious. Now, about the lack of photos in this post. I'm ashamed to say that I FORGOT to take photographs before Paul and I inhaled the dessert two nights in a row! I even made fresh whipped cream as garnish -- it was so pretty. You can go here to see what it looks like though. There's a video too.
Easy Chocolate Mousse
1-1/4 cups good quality semisweet chocolate chips
3 tablespoons sugar
Pinch of salt (regular, not coarse)
2/3 cup whole milk
3 large egg whites
1/4 teaspoon almond extract (or you can use peppermint extract)
1) Put the chocolate chips, sugar and salt in blender container and set aside.
2) In a small saucepan, bring the milk to a simmer, then transfer it to the blender container and let stand for 1 minute.
3) Blend on high until smooth, 1 minute.
4) Add egg whites and almond extract and blend on high until well combined, 1 minute.
5) Divide evenly among four 6-ounce dessert cups. Chill until set, about 6 hours or overnight.
6) Before serving, beat cream with a small amount of sugar until soft peaks form. Top mousse with a dollop of whipped cream and a few slivered almonds (or crushed peppermint candies if using peppermint extract) and serve.