Description
This classic Chocolate Mousse recipe delivers a rich, creamy, and airy dessert made with semi-sweet chocolate, whipped egg yolks, and fluffy egg whites. Perfectly chilled and elegantly served, it’s a delightful treat for special occasions or an indulgent everyday pleasure.
Ingredients
Scale
Chocolate Base
- 12 ounces semi-sweet chocolate baking bars, finely chopped
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
Egg Yolks Mixture
- 4 large egg yolks, room temperature
- 3 tablespoons granulated sugar
Egg Whites Mixture
- 4 large egg whites, room temperature
- 2 teaspoons granulated sugar
- ¼ teaspoon kosher salt
Instructions
- Melt Chocolate: Place the chopped chocolate into a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer gently. Pour the hot cream over the chocolate and let it rest for 2-3 minutes. Whisk gently until the chocolate is fully melted and the mixture is smooth. Set aside to cool slightly.
- Prepare Egg Yolk Mixture: In a medium bowl, combine the egg yolks, 3 tablespoons of sugar, and vanilla extract. Using a hand mixer on medium speed, whip the mixture for about 2 minutes until it becomes pale and creamy.
- Whip Egg Whites: In a clean, grease-free bowl, combine egg whites, 2 teaspoons of sugar, and kosher salt. Using a hand or stand mixer, whip the whites on high speed until stiff peaks form, about 3-5 minutes.
- Combine Yolks with Chocolate: Gently fold the whipped egg yolk mixture into the slightly cooled chocolate mixture until fully incorporated.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate mixture in three additions. Use a spatula to fold gently, preserving the airy texture of the mousse.
- Chill the Mousse: Divide the mousse evenly into individual serving dishes such as glasses, ramekins, or bowls. Cover with plastic wrap and refrigerate for at least 2-3 hours until set and chilled.
- Serve: Once chilled, serve the mousse as is or garnish with whipped cream, fresh raspberries, and chocolate shavings for an elegant presentation. Enjoy your decadent chocolate mousse!
Notes
- Use room temperature eggs for best volume and texture when whipping.
- Ensure the bowl and beaters are clean and free of grease before whipping egg whites.
- Gently folding the mixtures is crucial to maintain the mousse’s light and airy consistency.
- Can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free version, substitute heavy cream with coconut cream and use suitable dairy-free chocolate.
