Chocolate mousse originated in France and has since become a global dessert staple. The key to a perfect mousse lies in balancing texture and flavor: silky yet airy, rich yet not heavy. This version combines melted dark chocolate with gently folded whipped cream and egg whites to create a luscious, cloud-like dessert.
Yield: 4 servings
Total Time: 35 minutes
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients
- 6 oz (170 g) semisweet or bittersweet chocolate, finely chopped
- 3 tablespoons (45 g) unsalted butter, cut into small pieces
- 3 large eggs, separated
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1
In a heatproof bowl set over simmering water, melt the chopped chocolate and butter together. Stir until smooth, then remove from heat and let cool slightly.
Step 2
In a separate bowl, whisk egg yolks with 2 tablespoons of sugar until pale and creamy. Gradually add the melted chocolate mixture, whisking constantly until smooth.
Step 3
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
Step 4
In another bowl, whip the heavy cream with vanilla extract until soft peaks form. Be careful not to overbeat.
Step 5
Gently fold the whipped cream into the chocolate mixture, followed by the beaten egg whites in two additions. Use a rubber spatula and fold carefully to preserve the airy texture.
Step 6
Spoon the mousse into individual serving cups or bowls. Cover and refrigerate for at least 2 hours, or until set.