Description
Indulge in these decadently smooth Chocolate Mousse Cups, a classic dessert featuring rich semisweet chocolate blended with whipped cream and fluffy egg whites for an airy texture. Perfectly portioned into individual cups and topped with optional fresh berries, whipped cream, or chocolate shavings, this elegant dessert requires minimal cooking and is sure to impress.
Ingredients
Scale
Main Ingredients
- 6 oz (170 g) semisweet or bittersweet chocolate, chopped
- 3 tablespoons unsalted butter, cut into small pieces
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Chocolate shavings or curls
- Fresh berries
- Mint leaves
Instructions
- Melt the Chocolate: In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter together until smooth. Remove from heat and let it cool slightly, about 5 minutes, to prevent cooking the eggs in subsequent steps.
- Add Egg Yolks: Whisk in the egg yolks one at a time into the melted chocolate mixture until fully combined. Stir in the vanilla extract to enhance flavor. Set aside.
- Beat Egg Whites: In a clean bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat until soft peaks form. Gradually add granulated sugar while continuing to beat until you achieve stiff, glossy peaks, ensuring the mousse will be light and airy.
- Whip the Cream: In a separate bowl, whip the heavy cream just until soft peaks form. Be careful not to overbeat to maintain a smooth texture.
- Combine: Gently fold the whipped cream into the cooled chocolate mixture until partially blended. Then carefully fold in the beaten egg whites in two additions, mixing just until no white streaks remain to preserve the mousse’s airy consistency.
- Portion and Chill: Spoon the mousse into small cups, ramekins, or dessert glasses. Cover each and refrigerate for at least 2 hours or until set firmly.
- Serve: Before serving, top with optional whipped cream, chocolate shavings, fresh berries, or mint leaves for an elegant presentation and added flavor contrast.
Notes
- Use high-quality semisweet or bittersweet chocolate for best flavor.
- Ensure egg whites are whipped to stiff peaks to achieve the perfect mousse texture.
- Do not overbeat heavy cream to prevent it from turning into butter.
- Refrigerate mousse for at least 2 hours to allow it to set properly.
- For a safer version, eggs can be pasteurized or use pasteurized egg products.
- Optional toppings add texture and enhance presentation but are not required.
