Description
This classic Chocolate Mousse recipe delivers a rich, airy, and decadent dessert made from high-quality dark chocolate, whipped cream, and whipped egg whites. It requires no baking, making it a perfect make-ahead treat for special occasions or an elegant end to any meal.
Ingredients
Scale
Chocolate Base
- 6 oz (170 g) high-quality dark chocolate (70% cocoa), chopped
Egg Mixtures
- 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 over a double boiler or in the microwave in 30-second intervals, stirring between each until completely melted. Set aside to cool slightly.
- Beat Egg Yolks and Sugar: In a separate bowl, beat the egg yolks with the granulated sugar until the mixture is pale and creamy, ensuring a smooth texture.
- Whip the Cream: In another bowl, beat the chilled heavy cream together with the vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
- Combine Chocolate and Yolks: Carefully fold the melted chocolate into the egg yolk mixture, mixing gently until well combined without deflating the mixture.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture until fully incorporated, maintaining the airy texture.
- Whip Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, which adds volume and lightness to the mousse.
- Incorporate Egg Whites: Fold the beaten egg whites into the mousse mixture in two additions carefully, so as not to deflate the mixture and preserve its fluffiness.
- Chill the Mousse: Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours, allowing it to set and develop its velvety texture.
- Garnish and Serve: Before serving, garnish each mousse with a dollop of whipped cream and 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.
- Ensure the heavy cream is well chilled before whipping to achieve stiff peaks.
- Be gentle when folding mixtures to keep the mousse light and airy.
- Consume the mousse within 2 days for optimal freshness and texture.
- This recipe contains raw eggs; use fresh, high-quality eggs or pasteurized eggs if concerned about food safety.
