Classic Chocolate Mousse
Classic Chocolate Mousse
Ingredients
For the Chocolate Mousse
- 8 ounces dark chocolate, finely chopped (70% cocoa solids recommended)
- 2 tablespoons unsalted butter
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup whipped cream
- 1 tablespoon chocolate shavings
- 1/4 cup fresh raspberries
Instructions
- 1
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until smooth. Remove from heat and let cool slightly.
⏱️ 5 min
- 2
In a separate bowl, whisk the egg yolks with half of the granulated sugar (2 tablespoons) until pale and creamy. Gradually whisk the slightly cooled chocolate mixture into the egg yolk mixture until well combined.
⏱️ 5 min
- 3
In a clean, dry bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
⏱️ 5 min
- 4
In another clean, dry bowl, beat the egg whites with the salt using an electric mixer until foamy. Gradually add the remaining granulated sugar (2 tablespoons) and continue beating until stiff, glossy peaks form.
⏱️ 5 min
- 5
Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no streaks remain. Work quickly and gently to maintain the airiness.
⏱️ 5 min
- 6
Divide the mousse among 4 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- 7
Before serving, garnish with additional whipped cream, chocolate shavings, and fresh raspberries, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Mousse
Ingredients
For the Chocolate Mousse
- 8 ounces dark chocolate, finely chopped (70% cocoa solids recommended)
- 2 tablespoons unsalted butter
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup whipped cream
- 1 tablespoon chocolate shavings
- 1/4 cup fresh raspberries
Instructions
- 1
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until smooth. Remove from heat and let cool slightly.
⏱️ 5 min - 2
In a separate bowl, whisk the egg yolks with half of the granulated sugar (2 tablespoons) until pale and creamy. Gradually whisk the slightly cooled chocolate mixture into the egg yolk mixture until well combined.
⏱️ 5 min - 3
In a clean, dry bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
⏱️ 5 min - 4
In another clean, dry bowl, beat the egg whites with the salt using an electric mixer until foamy. Gradually add the remaining granulated sugar (2 tablespoons) and continue beating until stiff, glossy peaks form.
⏱️ 5 min - 5
Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no streaks remain. Work quickly and gently to maintain the airiness.
⏱️ 5 min - 6
Divide the mousse among 4 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- 7
Before serving, garnish with additional whipped cream, chocolate shavings, and fresh raspberries, if desired.
⏱️ 5 min