Description
This rich and creamy chocolate mousse is the perfect dessert for any occasion. Silky smooth and decadent, it’s made with simple ingredients and offers an irresistible chocolate flavor that melts in your mouth.
Ingredients
Units
Scale
- 200g (7 oz) dark chocolate (70% cocoa), finely chopped
- 3 large eggs, separated
- 50g (1/4 cup) granulated sugar
- 300ml (1 1/4 cups) heavy cream
- 1 tsp pure vanilla extract
- A pinch of salt
Instructions
- Melt the Chocolate:
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 30-second increments, stirring until smooth. Let it cool slightly. - Whip the Egg Whites:
In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue whisking until glossy and stiff peaks form. - Whip the Cream:
In another bowl, whip the heavy cream with the vanilla extract until soft peaks form. Do not overwhip. - Mix the Egg Yolks and Chocolate:
Stir the egg yolks into the slightly cooled chocolate until well combined. The mixture will thicken slightly. - Fold in the Egg Whites:
Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites carefully to keep the mixture airy. - Incorporate the Whipped Cream:
Gently fold the whipped cream into the chocolate mixture until fully combined, being careful not to deflate the mousse. - Chill the Mousse:
Divide the mousse into serving glasses or bowls. Cover and chill in the refrigerator for at least 4 hours or overnight. - Serve:
Garnish with whipped cream, shaved chocolate, or fresh berries, if desired. Serve chilled.
Notes
- Use high-quality chocolate for the best flavor.
- Make sure your egg whites and bowls are grease-free for successful whipping.
- The mousse can be made a day in advance and stored in the fridge.