Description
This decadent Chocolate Mousse recipe combines rich dark chocolate with fluffy whipped cream and egg whites to create a light yet indulgent dessert. Perfectly chilled and garnished with whipped cream and chocolate shavings, it’s an elegant treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Chocolate Base
- 6 oz (170 g) high-quality dark chocolate (70% cocoa), chopped
Egg Mixture
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
Whipped Cream
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 tsp pure vanilla extract
Garnish
- Whipped cream
- Dark chocolate shavings or curls
Instructions
- Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl and melt it gently using a double boiler setup or in the microwave in 30-second intervals, stirring in between to prevent burning. Once melted, allow it to cool slightly.
- Prepare the egg yolks: In a separate bowl, beat the egg yolks together with the granulated sugar until the mixture turns pale and creamy, ensuring the sugar is well incorporated.
- Whip the cream: In a chilled bowl, beat the heavy whipping cream along with the vanilla extract until stiff peaks form. Set aside.
- Combine chocolate and yolks: Carefully fold the melted chocolate into the egg yolk mixture, mixing gently until fully combined.
- Incorporate whipped cream: Gently fold the whipped cream into the chocolate and egg yolk mixture until fully incorporated and smooth.
- Beat the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold in egg whites: Carefully fold the beaten egg whites into the mousse mixture in two additions, taking care not to deflate the airy texture.
- Chill the mousse: Spoon the mixture evenly into serving dishes or glasses. Refrigerate for at least 2 hours until the mousse is set and chilled through.
- Serve and garnish: Just before serving, garnish each mousse with a dollop of whipped cream and sprinkle with dark chocolate shavings or curls for an elegant finish.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- Make sure the heavy cream is well chilled to achieve stiff peaks when whipped.
- Be gentle when folding the whipped cream and egg whites to maintain the light and airy texture of the mousse.
- This mousse contains raw eggs; use fresh, high-quality eggs and consider pasteurized eggs if food safety is a concern.
- Refrigerate for the full 2 hours or longer to allow the mousse to set properly for ideal texture.
