Chocolate Mousse
Chocolate Mousse is a rich, airy, and indulgent dessert made with melted chocolate, whipped cream, and eggs. This French classic has a silky-smooth texture and deep chocolate flavor—perfect for elegant dinner parties or satisfying a serious chocolate craving.
Ingredients
- 6 oz semisweet or bittersweet chocolate chopped
- 2 tablespoons unsalted butter
- 2 large eggs separated
- ¼ cup granulated sugar divided
- ¾ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved chocolate or whipped cream for topping
Instructions
- Melt chocolate: In a heatproof bowl, combine chocolate and butter. Melt over a saucepan of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
- Beat egg yolks: In a small bowl, beat egg yolks with half the sugar until thick and pale. Slowly whisk into the slightly cooled chocolate mixture until smooth.
- Whip cream: In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. Set aside.
- Beat egg whites: In another bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
- Fold together: Gently fold whipped cream into the chocolate mixture, followed by the beaten egg whites. Fold just until no white streaks remain.
- Chill: Spoon mousse into individual cups or ramekins. Refrigerate for at least 2 hours, or until set.
- Serve: Top with extra whipped cream or chocolate shavings, if desired.
Notes
- For extra richness, use dark chocolate (60–70% cacao).
- To make it egg-free, fold whipped cream into melted chocolate with a bit of vanilla and sugar.
- Make ahead and chill up to 24 hours for best texture.
- Serve in wine glasses, ramekins, or mini jars for a classy presentation.