Description
This classic Chocolate Mousse recipe delivers a rich, creamy dessert that’s delightfully airy and indulgent. Made with dark chocolate, whipped cream, and whipped egg whites, it’s a simple yet elegant treat perfect for any occasion.
Ingredients
Scale
Eggs
- 3 eggs (~55g/2 oz each)
Chocolate Mixture
- 125g / 4.5 oz dark cooking chocolate (bittersweet, 70% cocoa)
- 10g / 0.3 oz unsalted butter
Dairy
- 1/2 cup full-fat cream
Sugar
- 3 tbsp caster sugar (superfine white sugar)
For Garnish
- More whipped cream
- Chocolate shavings
Instructions
- Work Quickly: For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm, which ensures proper whipping and texture.
- Separate Eggs: Keep the eggs cold and separate the yolks in a small bowl and whites in a large bowl. Leave the whites untouched while you prepare the rest.
- Whisk Yolks: Whisk the egg yolks until smooth and uniform in texture, preparing them for incorporation into the mousse.
- Melt Chocolate and Butter: Break the chocolate into pieces and place with butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth. Allow to cool slightly before using.
- Whip Cream: Beat the full-fat cream until stiff peaks form; be careful not to over-whip to avoid turning it into butter.
- Whip Egg Whites: Add sugar to the egg whites and beat until firm peaks form, ensuring the meringue is glossy and stable.
- Combine Yolks and Chocolate: Gently mix the whisked egg yolks into the cooled chocolate mixture until well combined.
- Fold Whipped Cream: Carefully fold the whipped cream into the chocolate and yolk mixture using a spatula to retain as much air as possible.
- Fold Egg Whites: Lastly, gently fold the whipped egg whites into the chocolate mixture in batches, ensuring the mousse remains light and airy.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set and develop flavor.
- Serve: Before serving, top with additional whipped cream and garnish with chocolate shavings for an elegant finish.
Notes
- Note 1: Use bittersweet dark chocolate with at least 70% cocoa content for the best rich flavor.
- Note 2: Use full-fat cream to achieve the desired richness and texture in the mousse.
- Note 3: Chocolate shavings enhance the presentation and add a subtle texture contrast when garnishing.
- Note 4: Separating the eggs while cold makes the process cleaner and the whites whip easier.
- Note 5: Beating egg whites with sugar to firm peaks is crucial for the mousse’s airy texture.
- Note 6: Optional flavorings such as vanilla extract or coffee can be stirred into the chocolate mixture while warm.
