CategoryDesserts
This Decadent Chocolate Mousse is silky, rich, and deeply chocolatey, made with dark chocolate, whipped cream, and egg yolks for a light yet indulgent texture. It’s the perfect elegant dessert for chocolate lovers, topped with whipped cream, chocolate shavings, and fresh berries.
For the Chocolate Mousse
6 oz (170g) high-quality dark chocolate (70% cocoa), chopped
3 large eggs, separated
¼ cup (50g) granulated sugar
1 cup (240ml) heavy cream, cold
1 tsp vanilla extract
Pinch of salt
For Garnish
Whipped cream
Chocolate shavings or cocoa powder
Fresh raspberries or strawberries
Mint leaves (optional)
Melt the Chocolate
1
- Use a Double Boiler:
- Place chopped dark chocolate in a heatproof bowl over a pot of simmering water.
- Stir gently until fully melted and smooth.
- Let Cool Slightly:
- Remove from heat and let cool for 5 minutes.
Whip the Egg Whites
2
- Whisk Egg Whites:
- In a clean, dry bowl, beat egg whites and a pinch of salt with an electric mixer until soft peaks form.
- Add Sugar:
- Gradually add granulated sugar while whisking until stiff, glossy peaks form.
Whip the Cream
3
- Chill the Bowl:
- Place the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping.
- Whip Heavy Cream:
- Beat cold heavy cream and vanilla extract until soft peaks form.
- Do not overwhip.
Assemble the Mousse
4
- Combine Chocolate and Egg Yolks:
- Whisk egg yolks into the melted chocolate until smooth.
- Fold in Egg Whites:
- Gently fold whipped egg whites into the chocolate mixture in three additions, keeping it light and airy.
- Fold in Whipped Cream:
- Finally, fold in whipped cream until well combined.
Chill and Serve
5
- Portion the Mousse:
- Spoon the mousse into serving glasses or ramekins.
- Chill for at Least 2 Hours:
- Refrigerate for at least 2 hours, or overnight for deeper flavor.
Garnish and Serve
6
- Add Whipped Cream:
- Pipe or spoon fresh whipped cream on top.
- Sprinkle with Chocolate Shavings:
- Use a grater or peeler to shave chocolate over the mousse.
- Garnish with Berries and Mint:
- Top with fresh raspberries or strawberries and a mint leaf.
Pro Tips
7
- For Extra Flavor: Add 1 tablespoon of espresso to the melted chocolate.
- Make it Dairy-Free: Substitute heavy cream with coconut cream.
- For a Boozy Twist: Stir in 1 tablespoon of dark rum or Grand Marnier.
Ingredients
For the Chocolate Mousse
6 oz (170g) high-quality dark chocolate (70% cocoa), chopped
3 large eggs, separated
¼ cup (50g) granulated sugar
1 cup (240ml) heavy cream, cold
1 tsp vanilla extract
Pinch of salt
For Garnish
Whipped cream
Chocolate shavings or cocoa powder
Fresh raspberries or strawberries
Mint leaves (optional)
Directions
Melt the Chocolate
1
- Use a Double Boiler:
- Place chopped dark chocolate in a heatproof bowl over a pot of simmering water.
- Stir gently until fully melted and smooth.
- Let Cool Slightly:
- Remove from heat and let cool for 5 minutes.
Whip the Egg Whites
2
- Whisk Egg Whites:
- In a clean, dry bowl, beat egg whites and a pinch of salt with an electric mixer until soft peaks form.
- Add Sugar:
- Gradually add granulated sugar while whisking until stiff, glossy peaks form.
Whip the Cream
3
- Chill the Bowl:
- Place the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping.
- Whip Heavy Cream:
- Beat cold heavy cream and vanilla extract until soft peaks form.
- Do not overwhip.
Assemble the Mousse
4
- Combine Chocolate and Egg Yolks:
- Whisk egg yolks into the melted chocolate until smooth.
- Fold in Egg Whites:
- Gently fold whipped egg whites into the chocolate mixture in three additions, keeping it light and airy.
- Fold in Whipped Cream:
- Finally, fold in whipped cream until well combined.
Chill and Serve
5
- Portion the Mousse:
- Spoon the mousse into serving glasses or ramekins.
- Chill for at Least 2 Hours:
- Refrigerate for at least 2 hours, or overnight for deeper flavor.
Garnish and Serve
6
- Add Whipped Cream:
- Pipe or spoon fresh whipped cream on top.
- Sprinkle with Chocolate Shavings:
- Use a grater or peeler to shave chocolate over the mousse.
- Garnish with Berries and Mint:
- Top with fresh raspberries or strawberries and a mint leaf.
Pro Tips
7
- For Extra Flavor: Add 1 tablespoon of espresso to the melted chocolate.
- Make it Dairy-Free: Substitute heavy cream with coconut cream.
- For a Boozy Twist: Stir in 1 tablespoon of dark rum or Grand Marnier.
Notes
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