Classic Chocolate Mousse
Indulge in this luxuriously rich, airy chocolate mousse that melts effortlessly in your mouth with every single spoonful.
Ingredients
- •7 ounces bittersweet chocolate (70% cocoa), finely chopped
- •3 large eggs, separated
- •1/4 cup granulated sugar
- •1 cup heavy whipping cream
- •1 teaspoon pure vanilla extract
- •1 tablespoon unsalted butter
- •1 pinch of salt
Instructions
- 1
Melt the chopped bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water, stirring gently until smooth, then remove from heat and let cool slightly.
- 2
In a clean bowl, whip the heavy whipping cream with the vanilla extract until stiff peaks form, then place it in the refrigerator to chill.
- 3
In another bowl, whisk the egg yolks and half of the granulated sugar until the mixture becomes pale, thick, and creamy.
- 4
Whisk the slightly cooled melted chocolate into the whipped egg yolk mixture until fully combined.
- 5
In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar and whip until stiff, glossy peaks form.
- 6
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites and the whipped cream gently until no streaks remain.
- 7
Spoon the mousse evenly into four serving glasses or ramekins and chill in the refrigerator for at least 4 hours before serving.
💡 Chef tips
- Ensure your bowls and beaters are completely grease-free when whipping egg whites so they achieve maximum volume.
- Fold ingredients with a rubber spatula using a gentle under-and-over motion to avoid deflating the airy texture.
- This dessert can be made up to 24 hours in advance and kept covered in the refrigerator until ready to serve.
✅ How it should turn out
The finished mousse should be wonderfully light and fluffy with a rich, velvety texture and an intense, deep chocolate flavor that is not overly sweet.