Description
This classic Chocolate Mousse recipe delivers a rich and creamy dessert that is both elegant and indulgent. Made with bittersweet chocolate, eggs, sugar, and whipped cream, it offers a light and airy texture with deep chocolate flavor. Perfect for special occasions or a luxurious treat.
Ingredients
Scale
Chocolate Base
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
Egg Mixture
- 4 large eggs, separated
- 1/4 cup granulated sugar (divided)
- 1 teaspoon pure vanilla extract
Cream
- 1 cup heavy whipping cream
Optional Garnish
- Whipped cream
- Chocolate shavings
- Fresh berries
Instructions
- Melt the Chocolate: Melt the bittersweet chocolate and unsalted butter together using a double boiler or a heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth and fully combined. Remove from heat and allow it to cool slightly but not harden.
- Prepare Egg Yolks: In a medium bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until the mixture turns pale and creamy. Gently fold this egg yolk mixture into the slightly cooled melted chocolate to combine evenly without deflating.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the chocolate and egg yolk mixture until smooth and homogeneous.
- Beat Egg Whites: Using a clean bowl and mixer, beat the egg whites with the remaining 2 tablespoons of sugar until stiff peaks form. Carefully fold the beaten egg whites into the chocolate mixture in three additions to maintain a light, airy texture.
- Chill: Spoon the prepared mousse evenly into serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until the mousse is set and chilled throughout.
- Serve: Just before serving, garnish each mousse with optional whipped cream, chocolate shavings, or fresh berries for added flavor and decoration.
Notes
- Use fresh eggs and ensure bowls are clean and dry for best results when whipping egg whites.
- Double boiler method prevents the chocolate from burning; avoid direct heat.
- Folding gently preserves the mousse’s airy texture.
- Chill time can be extended to overnight for firmer mousse.
- This dessert contains raw egg whites and yolks; consume promptly and consider pasteurized eggs if concerned about food safety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
