Chocolate Mousse Recipe
Calories: 19
Adjust Servings Here: 6 servings
Description
Mousse is a dessert with a smooth, airy texture and a light, creamy taste. Most mousse recipes are too labor-intensive to make at home, but not this chocolate mousse recipe! Made with cooked eggs, heavy cream, and good quality chocolate. Check it out!!
Ingredients
- 200 g (7 oz) Chocolate bittersweet, semi-sweet or dark chocolate
- 2 tbsp (30 g) Butter unsalted
- 4 Egg yolks
- 2 Egg whites
- 120 ml (½ cup) Heavy cream 38% or more
- 60 g (4 tbsp) Sugar (divided)
- ½ tsp Vanilla extract
- ½ tsp Salt
Serve (optional)
- 120 ml (½ cup) Whipped cream
- 2 tbsp Chocolate shavings
Instructions
Double boiler
- Place a saucepan with 2-inches of water on medium-low heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- Bowl 1 - In the first large bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.200 g Chocolate, 2 tbsp Butter
- Bowl 2 - In the second small bowl, add the egg yolks and 2 tbsps of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.4 Egg yolks, 60 g Sugar
- Bowl 3 - In the third medium bowl, add the egg whites and the remaining 2 tbsps of sugar and salt. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm.2 Egg whites, ½ tsp Salt
Whipping time
- Heavy cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract until stiff peaks form, and set aside.120 ml Heavy cream, ½ tsp Vanilla extract
- Egg yolks - Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
- Egg whites - Clean the mixer bowl and whisk attachment, as we need a clean, grease-free bowl. Then whip the egg whites until soft peaks form, and set aside.
Assemble
- First, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
- Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
- Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have no white streaks.
- Divide the mixture evenly between 6 individual glasses. Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shavings and serve. I like to top mine with a dollop of whipped cream and chocolate shavings. It adds a nice color contrast, especially when entertaining.120 ml Whipped cream, 2 tbsp Chocolate shavings
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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