Description
This classic chocolate mousse recipe offers a rich, airy, and silky smooth dessert experience with a deep chocolate flavor. It’s easy to make and perfect as an elegant crowd-pleaser for any occasion.
Ingredients
Scale
Chocolate Base
- 1¼ cups (212 g) semi-sweet chocolate, roughly chopped (50% dark chocolate recommended)
- 1 tbsp (14 g) unsalted butter
- â…› tsp salt (omit if using salted butter)
Egg Mixture
- 3 large eggs, separated (room temperature)
- ¼ cup (50 g) white granulated sugar, divided (2 tbsp + 2 tbsp)
Cream
- 2 cups (480 g) heavy cream, cold
- 1 tsp vanilla extract or essence
Instructions
- Melt Chocolate: Place the chocolate, butter, and salt in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is melted and smooth. Avoid overheating. Set aside to cool slightly.
- Prepare Egg Yolks: In a large bowl, whisk the egg yolks with half the sugar (25 g or 2 tbsp) using a hand or stand mixer on medium speed for about 3 minutes until the mixture turns pale, thick, and creamy. Set aside.
- Whip Egg Whites: In a clean medium bowl, whip the egg whites with the remaining sugar (25 g or 2 tbsp) on medium speed for 3–5 minutes until stiff peaks form. Set aside.
- Whip Cream: In another medium bowl, whip the cold cream with vanilla on medium speed until soft peaks form. The cream should be lightly thickened but still loose. Set aside.
- Combine Chocolate and Egg Yolks: Gently fold half of the warm melted chocolate into the egg yolk mixture using a rubber spatula, then fold in the remaining chocolate until just combined.
- Fold in Cream: Fold half of the whipped cream into the chocolate mixture to loosen it, then fold in the remaining cream until almost combined.
- Incorporate Egg Whites: Gently fold in the whipped egg whites in two additions, mixing carefully to avoid deflating the mousse.
- Chill: Spoon the mousse into serving glasses or ramekins and smooth the tops. Refrigerate for at least 4 hours or ideally overnight until fully set. Cover to prevent fridge odors.
- Serve: Serve chilled, optionally topped with whipped cream and grated chocolate.
Notes
- Use pasteurized eggs if concerned about consuming raw eggs for food safety.
- Folding gently is key to maintaining the mousse’s airy texture.
- Use ramekins or glasses to serve individual portions attractively.
- Melt chocolate carefully to avoid burning and achieve a smooth texture.
