Description
This classic Chocolate Mousse recipe delivers a rich, airy dessert perfect for any occasion. Made with dark bittersweet chocolate, whipped egg whites, and cream, it offers a decadent balance of smooth texture and intense chocolate flavor. Easy to prepare with simple ingredients, this mousse must be refrigerated to set, resulting in a luscious and elegant treat.
Ingredients
Scale
Chocolate Mousse Base
- 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)
Garnish
- More whipped cream
- Chocolate shavings
Instructions
- Prepare workspace and ingredients: Work steadily so whipped egg whites and cream do not warm up. Separate the eggs cold into whites and yolks, placing whites in a large bowl and yolks in a smaller bowl.
- Whisk egg yolks: Beat the yolks until they are uniform and smooth.
- Melt chocolate and butter: Break chocolate into pieces and place with butter in a microwave-safe bowl. Melt in 30-second intervals stirring between until smooth. Let cool slightly.
- Whip cream: Beat the cream until stiff peaks form, careful not to overwhip.
- Whip egg whites with sugar: Add caster sugar to the egg whites and beat until firm peaks form.
- Fold yolks into whipped cream: Using a rubber spatula, gently fold egg yolks into whipped cream, no more than 8 folds. Minor streaks are acceptable.
- Check and adjust chocolate temperature: Ensure chocolate is still warm and runny between 35°C (95°F) and 40°C (104°F). If too cool, gently microwave in 5-second bursts.
- Add chocolate to cream and yolk mixture: Fold chocolate in carefully, no more than 8 folds, leaving some streaks.
- Incorporate egg whites: Fold one-quarter of the beaten egg whites into the chocolate mixture to lighten it, aim for about 10 folds.
- Fold in remaining egg whites: Pour the rest of the egg whites into the chocolate mixture and fold carefully until fully combined with no obvious white lumps, up to 12 folds.
- Portion and chill: Divide mousse evenly into 4 small glasses or pots, refrigerate for at least 6 hours or overnight to set.
- Serve and garnish: Top with extra whipped cream and chocolate shavings. Optionally, add fresh raspberries and a mint sprig for color.
Notes
- Use high-quality dark chocolate with around 70% cocoa for best flavor and texture.
- Ensure eggs are cold when separating to make handling easier and improve whipping volume.
- The mousse relies on gently folding techniques to maintain airiness; avoid overmixing.
- Whip cream to stiff peaks but not beyond to prevent graininess.
- Chocolate temperature is critical to blend smoothly without seizing or cooling too fast.
- Optional flavorings like vanilla or coffee can be added to the melted chocolate before folding.
- The mousse benefits from chilling at least 6 hours, ideally overnight, to develop texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Keywords: chocolate mousse, chocolate dessert, elegant dessert, no bake chocolate, egg whites, whipped cream, classic French dessert
