Description
This classic chocolate mousse recipe delivers a rich, creamy, and airy dessert perfect for chocolate lovers. Made with dark bittersweet chocolate, whipped cream, and beaten egg whites, it blends silky textures and deep chocolate flavor. The mousse is chilled for a smooth, luscious finish and served with whipped cream and chocolate shavings for an elegant touch.
Ingredients
Scale
Chocolate Mixture
- 125g / 4.5 oz dark cooking chocolate (bittersweet, 70% cocoa)
- 10g / 0.3 oz unsalted butter
- 3 tbsp caster sugar (superfine white sugar)
Eggs
- 3 eggs (~55g / 2 oz each), separated into yolks and whites
Dairy
- 1/2 cup full-fat cream
- More whipped cream for garnish
Garnishes
- Chocolate shavings
- Optional: fresh raspberries and a sprig of mint for decoration
Instructions
- Prepare ingredients: Work steadily and keep ingredients cool to ensure the egg whites and cream whip properly. Separate the eggs while cold, placing whites in a large bowl and yolks in a smaller bowl.
- Whisk egg yolks: Beat the egg yolks until uniform and lightly combined.
- Melt chocolate and butter: Break chocolate into pieces and place with butter in a microwave-safe bowl. Melt in 30-second bursts, stirring in between until smooth. Let it cool slightly to a warm, runny consistency (ideally 40°C / 104°F).
- Whip cream: Beat the full-fat cream until stiff peaks form, being careful not to over-whip.
- Whip egg whites with sugar: Add sugar to the egg whites and beat until firm peaks are formed, ensuring the meringue is stable.
- Fold yolks into whipped cream: Using a rubber spatula, gently fold the egg yolks into the whipped cream with up to 8 folds, leaving some streaks.
- Incorporate chocolate: Add the warm melted chocolate into the cream and yolk mixture and fold through with up to 8 folds, some streaks are acceptable.
- Add egg whites in stages: Fold one-quarter of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites carefully until no white streaks remain, aiming for 12 folds to maintain airiness.
- Chill mousse: Divide the mousse evenly among 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight, to allow the mousse to set and develop flavor.
- Serve: Garnish with additional whipped cream and chocolate shavings. Add fresh raspberries and a sprig of mint for a colorful presentation if desired.
Notes
- Use good quality dark bittersweet chocolate with at least 70% cocoa for best flavor.
- Keep all ingredients as cool as possible during preparation for better whipping stability.
- Whipped cream should be full fat to achieve proper stiffness and richness.
- Folding technique is crucial to maintain the mousse’s light and airy texture—avoid overmixing.
- Refrigerate mousse long enough to fully set for ideal texture, overnight is best.
- Optionally, add flavorings such as vanilla extract or a splash of liqueur while melting chocolate, but ensure chocolate is not too hot to avoid cooking eggs.
