This is my third attempt at a Dex+ version of my mom's Mousse au Chocolat recipe. It came out very rich, thick, and tasty. The chocolate and egg yolk mixture was a bit too thick though; I had to stopped folding to prevent deflating the egg whites before the mixture was smooth. That left soft chocolate pockets that were actually enjoyable, if not true to the recipe standard.
I topped it with whipped cream, flavored with a little dextrose, vanilla, and a pinch of salt. They looked elegant in the Margarita glasses. After a steak dinner, the portion size was actually a bit large. Next time I'll reduce the size, and adjust the thickness to get a smoother mousse. But, we sure did enjoy it.
