Chocolate Mousse
A luxuriously smooth and airy Chocolate Mousse made with quality dark chocolate, folded with whipped cream for a cloud-like texture. This classic French dessert balances deep chocolate intensity with delicate sweetness for an elegant finish to any meal.
Ingredients
- 6 oz 170g high-quality dark chocolate (60-70% cacao), chopped
- 3 tablespoons unsalted butter
- 3 large eggs separated (at room temperature)
- ¼ cup granulated sugar divided
- 1 cup heavy cream cold
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Chocolate shavings or cocoa powder for garnish optional
Instructions
- Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally until completely smooth, then remove from heat and let cool slightly.
- Whisk the egg yolks with 2 tablespoons of sugar in a separate bowl until pale and thickened. This should take about 2-3 minutes of vigorous whisking.
- Slowly pour the melted chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. The mixture should be completely smooth and glossy.
- Beat the egg whites with a pinch of salt in a clean, grease-free bowl until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff, glossy peaks form.
- Whip the cold heavy cream with vanilla in another bowl until it holds soft peaks. Be careful not to overwhip or it will become grainy.
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Use a rubber spatula and a gentle cutting and folding motion to preserve the air in the whites.
- Fold in the remaining egg whites until just barely incorporated—a few streaks are preferable to overmixing and deflating your mousse.
- Fold in the whipped cream using the same gentle technique until the mixture is uniform but still light and airy.
- Divide the mousse into individual serving glasses or bowls, cover with plastic wrap, and refrigerate for at least 4 hours or preferably overnight.
- Before serving, garnish with chocolate shavings, a light dusting of cocoa powder, or a dollop of whipped cream if desired.
Notes
- The quality of chocolate dramatically affects the final flavor—splurge on the best you can afford.
- For a more intense chocolate flavor, use 70-75% dark chocolate; for a milder taste, use 55-60%.
- Ensure all bowls and utensils are completely dry—any water will cause the chocolate to seize.
- The mousse can be made up to 2 days in advance and kept refrigerated.
- For a boozy twist, add 1-2 tablespoons of Grand Marnier, Amaretto, or coffee liqueur to the melted chocolate.