Description
This classic Chocolate Mousse recipe yields a rich, creamy, and airy dessert perfect for chocolate lovers. Combining whipped egg whites and cream with melted dark chocolate creates a luscious texture and deep cocoa flavor. Garnished with whipped cream and chocolate shavings, this mousse is an elegant and indulgent treat for any occasion.
Ingredients
Scale
Eggs
- 3 eggs (~55g / 2 oz each, separated)
Chocolate & Butter
- 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)
Garnish
- More whipped cream
- Chocolate shavings
Instructions
- Work Steadily: Keep a steady pace to ensure whipped egg whites and cream do not get too warm, which affects volume and texture.
- Separate Eggs: While eggs are cold, separate yolks into a small bowl and whites into a large bowl. Set whites aside while you prepare other ingredients.
- Whisk Yolks: Whisk the yolks until they are uniform and smooth without any streaks.
- Melt Chocolate and Butter: Break the chocolate into pieces and place in a microwave-safe bowl with butter. Microwave in 30-second bursts, stirring each time, until smooth and fully melted. Set aside to cool slightly.
- Whip Cream: Beat the full fat cream until stiff peaks form, careful not to over-whip to avoid turning it into butter.
- Whip Egg Whites: Add caster sugar to the egg whites, then beat until firm peaks form, ensuring the meringue is stable but not dry.
- Combine Ingredients: Gently fold the egg yolks into the melted chocolate mixture. Then fold in the whipped cream carefully to keep the mixture light. Finally, fold in the whipped egg whites in batches, taking care not to deflate the mousse.
- Chill: Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours to set.
- Serve: Before serving, top with additional whipped cream and sprinkle with chocolate shavings for an elegant finish.
Notes
- Use good quality dark chocolate with at least 70% cocoa for the richest flavor.
- Keep eggs and cream cold, as temperature affects whipping consistency.
- Chocolate shavings can be made using a vegetable peeler on a chocolate bar.
- Separating eggs while cold helps whites whip up better.
- Beat egg whites and cream until just stiff peaks to avoid grainy texture or curdling.
- Optional flavorings like vanilla or coffee extract can be added when melting chocolate, but use sparingly to not overpower chocolate flavor.