Print

Perfect Chocolate Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Perfect Chocolate Mousse is rich, airy, and silky smooth—a luxurious dessert for chocolate lovers. Made with a handful of simple ingredients, it’s ideal for dinner parties, special occasions, or an indulgent treat just for yourself.

Ingredients

Scale
  • 200 g (7 oz) semi-sweet or dark chocolate, finely chopped
  • 3 tablespoons (45 ml) unsalted butter
  • 3 large eggs, separated
  • 1/4 cup (50 g) granulated sugar
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Garnishes:

  • Whipped cream
  • Shaved chocolate
  • Fresh berries

Instructions

Prepare the Chocolate Base:

  1. Melt the Chocolate and Butter:
    • Place the chopped chocolate and butter in a heatproof bowl. Set it over a pot of simmering water (double boiler method) and stir until melted and smooth.
    • Remove from heat and let cool slightly.

Whisk the Egg Yolks:

  1. Beat the Yolks and Sugar:
    • In a medium bowl, whisk the egg yolks with half of the sugar (2 tablespoons) until pale and creamy, about 2 minutes.
    • Gradually mix the yolk mixture into the melted chocolate until fully combined.

Beat the Egg Whites:

  1. Whip to Soft Peaks:
    • In a clean, dry bowl, use an electric mixer to beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (2 tablespoons) and continue beating until stiff peaks form.
  2. Fold in the Whites:
    • Gently fold the whipped egg whites into the chocolate mixture in two additions, being careful not to deflate the air.

Whip the Cream:

  1. Whip the Heavy Cream:
    • In another bowl, whip the chilled heavy cream and vanilla extract until soft peaks form.
  2. Combine:
    • Gently fold the whipped cream into the chocolate mixture until smooth and no streaks remain.

Chill and Serve:

  1. Portion and Chill:
    • Divide the mousse into individual serving dishes or ramekins. Cover and refrigerate for at least 2 hours, or until set.
  2. Garnish and Enjoy:
    • Top with whipped cream, shaved chocolate, or fresh berries before serving.

Notes

  • Egg Safety: Use pasteurized eggs if concerned about consuming raw egg whites.
  • Chocolate Choices: Use high-quality chocolate for the best flavor. Dark chocolate (60–70% cocoa) works beautifully.
  • Make Ahead: The mousse can be made up to 2 days in advance and kept covered in the refrigerator.

Find it online: https://ukfinda.com/perfect-chocolate-mousse/