A rich and creamy chocolate mousse that's perfect for dessert.
Ingredients
- 200gdark chocolate (70% cocoa)
- 3piecelarge eggs (separated)
- 1/4cupsugar (optional)
- 1cupheavy cream
- 1tspvanilla extract (optional)
- 1pinchsalt
Nutrition (per serving)
Calories
347.5kcal (17.38%)
Protein
6.1g (12.26%)
Carbs
24.9g (9.05%)
Sugars
12.5g (25%)
Healthy Fat
5.8g
Unhealthy Fat
15.9g
% Daily Value based on a 2000 calorie diet
How to make Classic Chocolate Mousse
Melt the chocolate
Break the chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.
Prepare the egg yolks
In a separate bowl, whisk the egg yolks with half the sugar (if using). Slowly pour the melted chocolate into the yolks while whisking constantly to prevent the eggs from curdling. Set aside.
Whip the cream
In another bowl, whip the heavy cream until soft peaks form. Add the vanilla extract (if using) and set aside.
Beat the egg whites
In a clean, grease-free bowl, beat the egg whites with a pinch of salt. Gradually add the remaining sugar and beat until stiff peaks form.
Fold everything together
First, gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the beaten egg whites in two parts. Be gentle to keep the mousse light and airy.
Chill
Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours or until set.
Serve
Garnish with whipped cream, chocolate shavings, or berries, if desired.
Nutrition (per serving)
Nutrition (per serving)
Calories
347.5kcal (17.38%)
Protein
6.1g (12.26%)
Carbs
24.9g (9.05%)
Sugars
12.5g (25%)
Healthy Fat
5.8g
Unhealthy Fat
15.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chocolate is not too hot when mixing with the egg yolks to prevent curdling.
Be gentle when folding in the whipped cream and egg whites to maintain the mousse's airy texture.
FAQS
How do I make classic chocolate mousse without eggs for a vegan option?
To make a vegan chocolate mousse, you can substitute the eggs with aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons of aquafaba for each egg white and whip it until stiff peaks form. For the egg yolks, you can use silken tofu blended until smooth. Follow the same method for melting chocolate and folding in the whipped aquafaba and tofu mixture.
What are some good storage tips for leftover chocolate mousse?
Store any leftover chocolate mousse in an airtight container in the refrigerator. It should keep well for up to 3 days. If you want to maintain its texture, avoid freezing it, as the cream may separate upon thawing.
Can I use milk chocolate instead of dark chocolate in this mousse recipe?
Yes, you can use milk chocolate instead of dark chocolate for a sweeter and creamier mousse. However, keep in mind that milk chocolate has a lower cocoa content, which may alter the richness of the mousse. Adjust the sugar accordingly, as milk chocolate is typically sweeter than dark chocolate.
What can I pair with chocolate mousse for a complete dessert experience?
Chocolate mousse pairs wonderfully with fresh berries, such as raspberries or strawberries, which add a tart contrast. You can also serve it with a dollop of whipped cream, chocolate shavings, or a sprinkle of sea salt for added flavor. For a more indulgent experience, consider serving it alongside a scoop of vanilla ice cream.
How long does it take for chocolate mousse to set in the refrigerator?
Chocolate mousse typically needs to chill in the refrigerator for at least 2 hours to set properly. For the best texture, you can leave it overnight, allowing the flavors to meld and the mousse to firm up nicely.
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