Description
This classic French Chocolate Mousse is a rich, creamy, and airy dessert that combines melted semi-sweet chocolate with whipped cream and softly beaten egg whites. Perfectly chilled, it offers a luxurious smooth texture and deep chocolate flavor, ideal for elegant dinners or satisfying sweet cravings.
Ingredients
Scale
Chocolate Base
- 4 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Egg Components
- 2 large eggs, separated
- 1/4 cup granulated sugar
- a pinch of salt
Dairy and Flavorings
- 1 cup heavy whipping cream, chilled
- 1/2 teaspoon vanilla extract
Instructions
- Melt Chocolate and Butter: Place the chopped semi-sweet chocolate and unsalted butter in a heatproof bowl set over a pan of simmering water. Stir continuously until the mixture is completely smooth. Remove from heat and allow to cool slightly to prevent cooking the eggs in the next step.
- Whisk Egg Yolks: In a medium bowl, whisk the egg yolks together with granulated sugar and vanilla extract until the mixture turns pale and thick, indicating the sugar has dissolved and the eggs have become fluffy.
- Combine Chocolate and Yolks: Gradually incorporate the slightly cooled melted chocolate and butter mixture into the egg yolk mixture, stirring gently to blend everything smoothly.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, meaning the egg whites stand firmly when the beaters are lifted.
- Whip Cream: In another bowl, whip the chilled heavy cream until soft peaks form, exhibiting billowy but stable peaks suitable for folding.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture, ensuring not to deflate the airy texture.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the mousse mixture until fully combined and smooth, preserving the light, fluffy texture.
- Chill: Spoon the finished mousse into individual serving cups or ramekins. Refrigerate for at least 2 hours or until fully set and chilled.
- Serve: Serve the mousse cold, optionally garnished with additional whipped cream or chocolate shavings for extra indulgence.
Notes
- Ensure the melted chocolate mixture is only slightly warm before combining with egg yolks to avoid curdling.
- For added depth of flavor, mix in a splash of espresso or a dash of liqueur such as Grand Marnier when mixing chocolate and yolks.
