Description
This decadent Chocolate Mousse recipe combines rich, high-quality dark chocolate with airy whipped cream and delicate egg whites to create a light yet indulgent dessert. Smooth, creamy, and perfectly sweetened, it’s garnished with whipped cream and chocolate shavings for an elegant finish ideal for any special occasion.
Ingredients
Scale
Chocolate
- 6 oz (170 g) high-quality dark chocolate (70% cocoa), chopped
Eggs and Sugar
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
Dairy
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 tsp pure vanilla extract
- Whipped cream, for garnish
Garnish
- Dark chocolate shavings or curls
Instructions
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl and melt gently over a double boiler or microwave in 30-second intervals, stirring between each until smooth. Allow to cool slightly.
- Beat Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and granulated sugar until the mixture is pale and creamy.
- Whip the Cream: In another bowl, beat the chilled heavy whipping cream with vanilla extract until stiff peaks form.
- Combine Chocolate and Egg Yolks: Carefully fold the melted chocolate into the egg yolk mixture until well combined and smooth.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture until fully incorporated.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Incorporate Egg Whites: Fold the beaten egg whites into the mousse mixture in two additions, taking care not to deflate the airy texture.
- Chill the Mousse: Spoon the mousse into individual serving dishes or glasses and refrigerate for at least 2 hours or until fully set.
- Garnish and Serve: Before serving, top with whipped cream and garnish with dark chocolate shavings or curls to enhance presentation.
Notes
- Use good quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- Ensure the whipping cream is well chilled before whipping for optimal volume and stiffness.
- Be gentle when folding in the egg whites to keep the mousse light and airy.
- This mousse can be prepared a day ahead and stored covered in the refrigerator.
- For a boozy twist, add a tablespoon of your favorite liqueur to the chocolate mixture before folding in cream.
