Description
This classic Chocolate Mousse recipe features rich, high-quality dark chocolate combined with whipped cream and whipped egg whites to create a light, airy, and creamy dessert. Perfectly sweetened and garnished with whipped cream and chocolate curls, it is an elegant treat that requires no baking and can be prepared ahead of time.
Ingredients
Scale
Chocolate Mousse
- 6 oz (170 g) high-quality dark chocolate (70% cocoa), chopped
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream, chilled
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Garnish
- Whipped cream
- Dark chocolate shavings or curls
Instructions
- Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl and melt it gently over a double boiler or in the microwave using 30-second intervals, stirring in between to avoid burning. Once melted, set aside to cool slightly.
- Beat Egg Yolks: In a separate bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale and creamy, ensuring the sugar is well dissolved.
- Whip Cream: Chill the heavy whipping cream and beat it with vanilla extract until stiff peaks form, indicating the cream is fully aerated and holds shape.
- Combine Chocolate and Egg Yolks: Carefully fold the slightly cooled melted chocolate into the egg yolk and sugar mixture until fully incorporated, taking care not to deflate it.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate-egg yolk mixture to add lightness without losing volume.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, meaning they hold their shape firmly.
- Fold in Egg Whites: Gently fold the beaten egg whites into the mousse mixture in two separate additions to maintain an airy texture.
- Chill Mousse: Spoon the mousse into serving dishes or individual glasses and refrigerate for at least 2 hours to allow it to set and develop flavor.
- Garnish and Serve: Just before serving, top with additional whipped cream and dark chocolate shavings or curls for an elegant presentation.
Notes
- Use good quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- Make sure the melted chocolate has cooled slightly before mixing with egg yolks to prevent scrambling.
- Whip the cream and egg whites to stiff peaks for a light and airy mousse.
- Folding should be done gently to maintain the mousse’s airy texture.
- Refrigerating for at least 2 hours is essential to let the mousse set properly.
- This recipe contains raw eggs; use fresh eggs and ensure safe consumption, or opt for pasteurized eggs if concerned.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
