Dark Chocolate Mousse with Whipped Cream
A light, airy chocolate mousse made with bittersweet chocolate, eggs, and cream, chilled until set and topped with whipped cream and chocolate shavings.
Equipment
- microwave-safe bowl
- Electric mixer
- Rubber spatula
- Dessert glasses
Ingredients
Main Ingredients
- 3 large eggs separated
- 4 ½ oz bittersweet baking chocolate about 70% cocoa, chopped
- 2 tsp unsalted butter
- ½ cup heavy whipping cream full fat
- 3 tbsp superfine sugar or regular granulated sugar
- ¼ cup whipped cream for topping
- 1 tbsp chocolate shavings for garnish
Instructions
Cooking
- Separate. With cold eggs, drop the whites into a clean, dry large bowl and the yolks into a small one.
- Melt. Microwave the chopped chocolate with the butter for 30 seconds at a time, stirring until smooth, about 2 minutes. Let it cool a few minutes.
- Add the yolks. Beat the yolks, then stir them into the warm chocolate until shiny.
- Whip the cream. Beat the cream to stiff peaks, about 2 minutes.
- Whip the whites. Beat the whites while adding the sugar until they hold firm, glossy peaks, about 3 minutes.
- Fold. Lighten the chocolate with a spoonful of cream, then fold in the remaining cream and whites until no white streaks show.
- Set. Divide among 4 glasses, cover, and chill for 3 hours. Garnish with cream and shavings.
Notes
Substitutions: Use regular granulated sugar if you do not have superfine sugar, and swap semi sweet chocolate for a milder flavor.
Tips: Work with clean, dry bowls so the egg whites whip properly, and fold gently to keep the mousse airy. Use pasteurized eggs because the mousse is not cooked.
Storage: Cover and refrigerate for up to 2 days. Do not freeze.