Name: Decadent Chocolate Mousse Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 6 h 20 min
Cuisine: French
Ingredients: 3 eggs (approximately 55g / 2 oz each); 125g / 4.5 oz dark cooking chocolate (bittersweet / 70% cocoa); 10g / 0.3 oz unsalted butter; 1/2 cup full-fat cream; 3 tbsp caster sugar (superfine white sugar); More whipped cream; Chocolate shavings

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Introduction

Chocolate mousse is a classic, rich dessert that balances airy texture with deep chocolate flavor. This easy recipe yields a silky, indulgent treat perfect for any occasion. With just a few simple ingredients, you’ll have a decadent dessert that’s sure to impress.

The image shows three clear glass cups filled with thick, smooth dark brown chocolate mousse. Each cup is topped with a dollop of white whipped cream, sprinkled with dark chocolate shavings. The glasses sit on a white plate with scattered chocolate shavings around them. In the background, there is a spoon with some mousse on it resting on the white marbled surface. The overall look is creamy and rich, with a contrast between the dark chocolate mousse and the white whipped cream topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs (approximately 55g/2 oz each)
125g / 4.5 oz dark cooking chocolate (bittersweet / 70% cocoa)
10g / 0.3 oz unsalted butter
1/2 cup full-fat cream
3 tbsp caster sugar (superfine white sugar)
More whipped cream, for garnish
Chocolate shavings, for garnish

Instructions

Step 1: Separate the eggs while cold. Place the whites in a large bowl and the yolks in a small bowl. Set the whites aside.
Step 2: Whisk the egg yolks until smooth and uniform.
Step 3: Break the chocolate into pieces and place in a microwave-safe bowl with the butter. Melt in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
Step 4: Beat the cream until stiff peaks form, being careful not to over-whip.
Step 5: Add the caster sugar to the egg whites and beat until firm peaks form.
Step 6: Gently fold the egg yolks into the whipped cream using a rubber spatula, making no more than 8 folds. Some streaks are okay.
Step 7: Ensure the melted chocolate is warm and runny (around 35–40°C / 95–104°F). If too cool, heat briefly in 5-second bursts until runny.
Step 8: Fold the melted chocolate into the cream and yolk mixture, again folding no more than 8 times.
Step 9: Add a quarter of the whipped egg whites to the chocolate mixture and fold gently about 10 times to incorporate.
Step 10: Pour this mixture into the remaining egg whites and fold carefully until smooth with no white lumps, aiming for around 12 folds.
Step 11: Divide the mousse evenly among 4 small glasses or pots.
Step 12: Refrigerate the mousse for at least 6 hours, preferably overnight.
Step 13: To serve, garnish with additional whipped cream and chocolate shavings. Fresh raspberries and mint make a lovely colorful touch.

Tips & Variations

Work quickly to keep the whipped cream and egg whites cold, which helps maintain a light texture.
Use high-quality chocolate for the best flavor and texture.
For a flavored twist, add a splash of vanilla extract or a teaspoon of coffee liqueur to the melted chocolate before folding it in.
Replace some of the cream with mascarpone for an even creamier mousse.

Storage

Store the chocolate mousse covered in the refrigerator for up to 2 days. Avoid freezing as it may affect the texture. To serve after storage, let it sit at room temperature for a few minutes and lightly whip fresh cream for garnish.

How to Serve

The image shows a close-up top view of a creamy chocolate mousse served in a small white bowl, with one scoop taken out revealing its light, airy texture. The mousse is a deep brown color, fluffy and slightly porous, topped with a small dollop of white whipped cream and thin, dark chocolate shavings scattered on top. Around the main bowl, there are parts of two more bowls, filled with the same mousse and a similar whipped cream and chocolate shaving garnish. The white marbled surface adds a clean and fresh feel to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but using milk chocolate will make the mousse sweeter and less intense. Adjust the sugar accordingly to balance the sweetness.

Is it safe to use raw eggs in this mousse?

The recipe uses raw egg whites and yolks, so it is best to use fresh, high-quality eggs from a trusted source. If concerned, look for pasteurized eggs or egg products.