Description
A rich and creamy chocolate mousse made with bittersweet dark cooking chocolate, whipped cream, and eggs. This classic dessert is elegantly light yet intensely chocolatey, perfect for a special occasion or an indulgent treat.
Ingredients
Scale
Chocolate Mousse
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream, full fat
- 3 tbsp caster sugar (superfine white sugar)
Decorations
- More whipped cream
- Chocolate shavings
Instructions
- Separate eggs: Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
- Whisk yolks: Whisk yolks until uniform and smooth.
- Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring between each, until smooth. Set aside to cool slightly while you proceed with other steps.
- Whip cream: Beat the full-fat cream until stiff peaks form, being careful not to over-whip.
- Whip egg whites: Add sugar to the egg whites. Beat whites until firm peaks form, where peaks flop slightly but hold shape.
- Fold yolks into cream: Using a rubber spatula, fold the egg yolks gently into the whipped cream with a maximum of 8 folds. Some streaks are okay.
- Check chocolate temperature: Ensure the melted chocolate is warm and runny (ideally around 40°C / 104°F). If too cool or thick, microwave in 5-second bursts until runny.
- Fold chocolate into cream and yolks: Pour the chocolate into the cream and yolk mixture and gently fold through with up to 8 folds, allowing some streaks.
- Add egg whites in stages: Add one-quarter of the beaten egg whites to the chocolate mixture and fold in about 10 folds until incorporated, smoothing lumps. Then pour the mixture into the remaining egg whites and fold carefully up to 12 folds until no white lumps remain.
- Chill mousse: Divide the mousse into 4 small glasses or pots and refrigerate for at least 6 hours, preferably overnight.
- Serve: Garnish with additional whipped cream and chocolate shavings. Optional garnishes include raspberries and a sprig of mint for color.
Notes
- Use cooking chocolate, not eating chocolate, for a smooth melt and better texture. Bittersweet 70% cocoa chocolate is ideal.
- Use full-fat cream that can be whipped; avoid pouring cream that cannot hold peaks.
- Chocolate shavings can be made by scraping a knife at a low angle along a block of chocolate.
- Separate eggs while cold; then let egg whites come to room temperature for better volume when whipped.
- Whip egg whites to firm peaks, not soft or stiff peaks, for optimal texture and stability.
- You can add up to 1 tbsp of liquor or other flavorings to the melted chocolate mixed with butter, but ensure it is room temperature to prevent seizing.
- Store mousse in the fridge for up to one week; best eaten within 2 days for optimal texture.
- Work at a steady pace to prevent whipped egg whites and cream from warming too much and losing volume.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 170 mg
