Chocolate Mousse Recipe
Diet : GF,
Calories: 389kcal
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
- 7 oz (200 g) Chocolate bittersweet, semi-sweet or dark chocolate
- 2 tablespoon (30 g) Butter unsalted
- 4 Egg yolks
- 2 Egg whites
- ½ cup (120 ml) Whipping cream
- 4 tablespoon (60 g) Sugar (divided)
- ½ teaspoon Vanilla extract
Serve (optional)
- ½ cup Whipped cream
- 2 tablespoon 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 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.Pro tip - You want the heat to be medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F.
- Bowl 3 - In the third medium bowl, add the egg whites and the remaining 2 tbsps of sugar. 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. Pro tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144°F.
Whipping time
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract until stiff peaks form - And set aside.
- Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
- 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.Pro tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.
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. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving and serve. Pro tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
- I like to top mine with a dollop of whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
- Enjoy!
Recipe Notes
- The darker the chocolate the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter.
- Use large eggs and make sure to separate the eggs properly. Make sure no egg yolks get into the whites otherwise, it won't whip into a fluffy meringue.
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov