Description
This Chocolate Mousse recipe is a luscious, creamy dessert that requires no baking. Made with rich semi-sweet or dark chocolate, whipped cream, and fluffy egg whites, it creates a perfectly airy and decadent treat inspired by classic French cuisine. Ideal for an elegant dinner or a special occasion, this mousse is smooth, velvety, and easy to prepare.
Ingredients
Scale
Chocolate Mixture
- 6 oz semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
Whipped Cream
- 1 cup heavy whipping cream
Instructions
- Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate and unsalted butter together, stirring until the mixture is smooth and fully combined. Remove from heat and allow it to cool slightly, ensuring it doesn’t get too hot to avoid cooking the eggs in the next step.
- Combine Egg Yolks and Vanilla: In a separate bowl, whisk the egg yolks with the vanilla extract until well blended. Slowly fold the slightly cooled chocolate mixture into the egg yolks, stirring continuously to incorporate fully and prevent scrambling.
- Beat Egg Whites: In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop, ensuring the mixture is stable but not dry.
- Whip Cream: In a third bowl, whip the heavy cream until soft peaks form, being careful not to overwhip as it should remain light and airy for folding.
- Fold Mixtures Together: Gently fold the whipped cream into the chocolate and egg yolk mixture until mostly combined. Then, carefully fold in the beaten egg whites until the mousse is fully incorporated and no streaks remain, handling gently to preserve the airy texture.
- Chill the Mousse: Spoon the completed mousse evenly into individual serving dishes or glasses. Refrigerate for at least 2 hours, or until the mousse is set and chilled through.
- Serve: Before serving, optionally garnish with additional whipped cream, chocolate shavings, or fresh berries to enhance flavor and presentation.
Notes
- Use pasteurized eggs for safety, especially if serving to children, pregnant women, or the elderly.
- For an egg-free version, replace the egg whites with whipped aquafaba (chickpea water) to achieve similar volume and texture.
- To create a richer chocolate flavor, substitute semi-sweet chocolate with bittersweet chocolate.
- Ensure all bowls and utensils used for whipping egg whites are clean and free of fat to achieve maximum volume.
