Description
Rich, decadent dark chocolate mousse that’s surprisingly easy to make. This classic dessert is perfect for any occasion and guaranteed to impress!
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, divided
- 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. Place chopped chocolate in a heatproof bowl over simmering water. Stir until melted and smooth. Cool slightly (5-10 minutes). Alternatively, melt in the microwave in 30-second intervals, stirring in between.
- Prepare the Egg Yolks: Whisk egg yolks and half the sugar (30g) until pale yellow and slightly thickened (2-3 minutes).
- Temper the Egg Yolks: Gradually pour a small amount of cooled melted chocolate into the egg yolk mixture while whisking constantly. Continue adding the chocolate in a slow, steady stream, whisking continuously until all the chocolate is incorporated and the mixture is smooth.
- Whip the Egg Whites: In a clean, dry bowl, add egg whites and a pinch of salt. Beat with an electric mixer on medium speed until soft peaks form.
- Add Sugar Gradually: Gradually add the remaining sugar (30g) to the egg whites, one tablespoon at a time, while continuing to beat on medium speed.
- Whip to Stiff, Glossy Peaks: Continue beating the egg whites until stiff, glossy peaks form. Be careful not to overwhip the egg whites, as this can make them dry and grainy.
- Whip the Cream: In a separate bowl, whip chilled heavy cream with vanilla extract until soft peaks form.
- Fold in the Egg Whites: Gently fold about one-third of the whipped egg whites into the chocolate mixture. Then, gently fold in the remaining whipped egg whites in two additions.
- Fold in the Whipped Cream: Gently fold in the whipped cream into the chocolate and egg white mixture until everything is evenly combined.
- Portion and Chill: Divide the mousse among individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Garnish and Serve: Before serving, garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder, if desired. Serve chilled.
Notes
- Use high-quality dark chocolate (70% cocoa solids or higher) for the best flavor.
- Fresh eggs will whip up better.
- Don’t overmix the mousse. Be gentle when folding.
- Chill thoroughly for at least 4 hours.
- Adjust sweetness to taste.
- For a mocha flavor, add a teaspoon of instant espresso powder to the melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 5 minutes