Description
This classic chocolate mousse recipe delivers a rich yet airy dessert that’s silky smooth and irresistibly chocolatey. Made with 50% dark semi-sweet chocolate, whipped egg whites, and whipped cream, it’s a light, elegant treat perfect for any special occasion or indulgent everyday dessert. The mousse sets in the refrigerator, creating a melt-in-your-mouth texture that’s both airy and luscious.
Ingredients
Scale
Chocolate Base
- 1¼ cups (212 g) semi-sweet chocolate (50% dark), roughly chopped
- 1 tbsp (14 g) unsalted butter
- ⅛ tsp salt (omit if using salted butter)
Eggs and Sugar
- 3 large eggs, separated (room temperature, whites and yolks separated)
- ¼ cup (50 g) white granulated sugar, divided in half (2 tbsps each)
Cream and Flavor
- 2 cups (480 g) heavy cream, cold
- 1 tsp vanilla extract or essence
Instructions
- Melt Chocolate: Add the chocolate, butter, and salt into a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the mixture is melted and smooth. Be careful not to overheat. Set aside to cool slightly.
- Whisk Egg Yolks: In a large bowl, whisk the egg yolks with half the sugar (25 g or 2 tablespoons) using a mixer on medium speed for about 3 minutes until pale, thick, and creamy. Set aside.
- Whip Egg Whites: In a clean medium bowl, whip the egg whites with the remaining sugar (25 g or 2 tablespoons) on medium speed for 3–5 minutes until stiff peaks form. Set aside.
- Whip Cream: In another medium bowl, whip the cold heavy cream with vanilla extract on medium speed until soft peaks form. The cream should be thickened but still loose. Set aside.
- Combine Chocolate and Yolks: Gently fold half of the warm chocolate into the egg yolk mixture using a rubber spatula, then fold in the remaining chocolate until just combined.
- Fold in Cream: Fold half of the whipped cream into the chocolate mixture to loosen it, then gently fold in the remaining cream until almost combined.
- Add Egg Whites: Finally, fold in the whipped egg whites in two additions, mixing gently until just combined, being careful not to deflate the mousse.
- Chill Mousse: Spoon the mousse into serving glasses or ramekins, smooth the tops, and refrigerate for at least 4 hours or preferably overnight until fully set. Cover if needed to prevent fridge odors.
- Serve: Serve chilled, optionally topped with additional whipped cream and grated chocolate for garnish.
Notes
- Use gram measurements for accuracy, as cups are approximate.
- Use room temperature eggs to achieve better emulsification and volume.
- Ensure clean bowls and beaters for whipping egg whites to achieve stiff peaks.
- For food safety, especially if serving to children or pregnant individuals, use pasteurized eggs.
- Do not overheat the chocolate as it may seize or become grainy.
- Folding gently is crucial to maintain the airy texture of the mousse.
- The mousse is best chilled overnight to develop flavor and texture fully.
