INSTRUCTIONS

1. Place a glass bowl over a pot of boiling water, making sure the bowl does not touch the water. Add in the chocolate, stirring occasionally until melted. Add in the warm milk and stir to combine.
2. In a small bowl, whisk one egg yolk and begin to temper the yolk. To do this, add a spoonful of the hot chocolate/milk mixture to the egg yolk and whisk together. This technique stabilizes the egg yolk and brings the temperature up so it doesn’t scramble. Whisk the egg yolk into the rest of the chocolate/milk mixture and remove from the bowl from the heat.
3. In a large bowl, begin to beat the egg whites and vanilla until soft peaks form. You can use a hand mixer or do this with a whisk. Add half the beaten egg whites into the chocolate and whisk to combine. Next, fold in the remaining egg whites, just until there are no white streaks or lumps – aim for 12 max folds. Do not overfold! This will deflate your mouse.
4. Divide the mouse mixture among 4-6 individual bowls (depending on the size) or into one large bowl if serving family style. Refrigerate for at least 4 hours before serving.