Chocolate mousse is a delicious, luxurious dessert that melts in your mouth. With its rich chocolate flavor and airy texture, it’s a treat that many love. Whether you’re hosting a dinner party or simply want a sweet indulgence, this recipe is sure to impress.
Why Make This Recipe
Making chocolate mousse is a rewarding experience that brings joy to both the cook and those who enjoy the dessert. It’s incredibly versatile, allowing you to customize it with your favorite flavors. The best part? It doesn’t require any complicated techniques. With just a few ingredients, you can create a delightful dessert that feels fancy without being too difficult.
How to Make Chocolate Mousse
Ingredients:
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate (bittersweet / 70% cocoa) (Note 1)
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream (full fat) (Note 2)
- 3 tbsp caster sugar (superfine white sugar)
- More whipped cream
- Chocolate shavings (Note 3)
Directions:
- For reliable results, work at a steady pace so your whipped egg whites and cream don’t get too warm.
- Separate the eggs while they are still cold. Place the egg whites in a large bowl and the yolks in a small bowl. Set the egg whites aside while you prepare the other ingredients (Note 4).
- Whisk the yolks until they are smooth and uniform.
- Melt the chocolate and butter together. Break the chocolate into pieces and place them in a microwave-safe bowl with the butter. Microwave in 30-second bursts, stirring in between, until the mixture is smooth. Set aside to cool slightly.
- Beat the cream until stiff peaks form. Be careful not to over-whip it (see video).
- For the egg whites, add the sugar and beat until firm peaks form (see video, Note 5).
- Finally, fold together all the ingredients gently to keep the mixture light and airy.
How to Serve Chocolate Mousse
Serve the chocolate mousse in elegant dessert glasses or small bowls. Top it with more whipped cream and a sprinkle of chocolate shavings for added flair. It can be enjoyed immediately or chilled for a firmer texture.
How to Store Chocolate Mousse
If you have leftovers, you can store the chocolate mousse in the refrigerator. Cover it with plastic wrap or transfer it to a sealed container. It’s best enjoyed within a few days, as it may lose its airy texture over time.
Tips to Make Chocolate Mousse
- Make sure your bowls and utensils are clean and dry, especially for whipping egg whites, as any fat can prevent them from reaching stiff peaks.
- Use high-quality chocolate for the best flavor.
- If desired, experiment with flavors by adding a splash of vanilla extract or a hint of espresso while melting the chocolate.
Variation
For a fruit twist, you can fold in some pureed raspberries or strawberries to the chocolate mousse before serving. This adds a refreshing taste that balances the richness of the chocolate.
FAQs
1. Can I make chocolate mousse ahead of time?
Yes, you can make chocolate mousse a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
2. What if I don’t have caster sugar?
You can use regular granulated sugar in place of caster sugar. Just make sure to mix it well so it dissolves properly in the egg whites.
3. Is it safe to eat raw eggs in this recipe?
If you’re concerned about eating raw eggs, you can use pasteurized eggs as a safer alternative. This way, you can enjoy your mousse without worry.
Chocolate Mousse
Ingredients
Main Ingredients
- 3 pieces eggs (~55g/2 oz each) Separate whites and yolks for the recipe.
- 125 g dark cooking chocolate (bittersweet / 70% cocoa) Use high-quality chocolate for best flavor.
- 10 g unsalted butter
- ½ cup cream (full fat) Beat until stiff peaks form.
- 3 tbsp caster sugar (superfine white sugar) Can substitute with regular granulated sugar.
- to taste optional more whipped cream For topping.
- to taste optional chocolate shavings For garnish.
Instructions
Preparation
- Separate the eggs while they are still cold. Place the egg whites in a large bowl and the yolks in a small bowl.
- Whisk the yolks until they are smooth and uniform.
- Melt the chocolate and butter together in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.
- Beat the cream until stiff peaks form, being careful not to over-whip it.
- Add the sugar to the egg whites and beat until firm peaks form.
Combining Ingredients
- Gently fold together the melted chocolate mixture, egg yolks, whipped cream, and beaten egg whites to keep the mixture light and airy.
Serving
- Serve the chocolate mousse in elegant dessert glasses or small bowls. Top with more whipped cream and chocolate shavings.
