Description
Decadent, intensely chocolatey mousse made with rich dark chocolate, airy egg whites, and creamy whipped cream. A classic dessert that’s surprisingly easy to make!
Ingredients
Scale
- 200g (7 oz) good quality dark chocolate (70% cocoa solids or higher), chopped
- 4 large eggs, separated
- Pinch of salt
- 60g (1/4 cup + 2 tablespoons) granulated sugar
- 120ml (1/2 cup) heavy cream, chilled
- 1 teaspoon vanilla extract
- Optional: Chocolate shavings or fresh berries for garnish
Instructions
- Melt the Chocolate: Prepare a double boiler by filling a saucepan with an inch or two of water and bringing it to a simmer. Place the chopped chocolate in a heatproof bowl over the simmering water. Stir until completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring in between. Let cool slightly for 5-10 minutes.
- Prepare the Egg Yolks: In a medium bowl, whisk together the egg yolks and sugar until pale yellow and slightly thickened (2-3 minutes). Slowly drizzle a small amount of the cooled, melted chocolate into the egg yolk mixture while whisking constantly to temper the yolks. Continue adding the chocolate in a slow, steady stream, whisking continuously until all the chocolate is incorporated. Make sure the chocolate and egg yolk mixture are fully combined and smooth.
- Whip the Egg Whites: In a clean, dry bowl, add the egg whites and a pinch of salt. Using an electric mixer, whip on medium speed, gradually increasing to high, until soft peaks form. Be careful not to overwhip.
- Whip the Cream: In a separate clean bowl, pour in the chilled heavy cream. Using an electric mixer, whip on medium speed until soft peaks form. Add the vanilla extract and whip for a few more seconds to incorporate.
- Combine the Ingredients: Gently fold about one-third of the whipped egg whites into the chocolate and egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to overmix. Gently fold in the whipped cream in two additions, using the same technique.
- Chill and Serve: Spoon or pipe the mousse into individual serving dishes. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Garnish with chocolate shavings, fresh berries, or a dollop of whipped cream before serving.
Notes
- Use high-quality dark chocolate for the best flavor.
- Make sure the egg whites and cream are whipped to soft peaks for a light and airy texture.
- Be gentle when folding in the egg whites and whipped cream to avoid deflating them.
- Chilling the mousse for at least 4 hours is essential for it to set properly.
- For a richer flavor, use a higher percentage of cocoa solids in your dark chocolate.
- If you don’t have a double boiler, you can melt the chocolate in the microwave in 30-second intervals, stirring in between each interval, until melted.
- Prep Time: 25 minutes
- Cook Time: 5 minutes