Chocolate Mousse
Chocolate Mousse
Ingredients
- 400 g dark chocolate, high-quality
- 500 ml cream
- 100 g granulated sugar
- 4 eggs, separated
- 250 ml cream
- 1 vanilla pod
Instructions
- 1
Break the 400 g of dark chocolate into pieces and place them in a heatproof bowl. In a saucepan, heat the 500 ml of cream until it is hot but not boiling. Pour the hot cream over the chocolate pieces. Allow it to sit for a moment, then stir until the chocolate is completely melted and combined with the cream, forming a smooth chocolate mixture.
⏱️ 10 min
- 2
Separate the 4 eggs, placing the yolks in one bowl and the whites in another clean bowl. Add the 100 g of granulated sugar to the egg yolks. Whisk the egg yolks and sugar together until the mixture becomes pale yellow and slightly fluffy.
⏱️ 5 min
- 3
Add the cooled chocolate and cream mixture from step 1 to the whisked egg yolks and sugar. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min
- 4
Take the vanilla pod, slice it open, and scrape out the seeds. Add these vanilla seeds to the 250 ml of cream in a separate bowl. Whisk the cream with vanilla until it forms stiff peaks.
⏱️ 5 min
- 5
Gently fold the whipped 250 ml of cream into the chocolate and egg yolk mixture until just combined. Be careful not to deflate the cream.
⏱️ 5 min
- 6
Whisk the 4 separated egg whites in the clean bowl until they form stiff, glossy peaks.
⏱️ 5 min
- 7
Gently fold the whisked egg whites into the chocolate mousse mixture. Continue folding until no streaks of egg white remain, ensuring the mixture remains light and airy.
⏱️ 5 min
- 8
Transfer the chocolate mousse into a large serving bowl or individual dessert dishes. Chill in the refrigerator for several hours, or until thoroughly set. Serve by scooping the chilled chocolate mousse.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Mousse
- 400 g dark chocolate, high-quality
- 500 ml cream
- 100 g granulated sugar
- 4 eggs, separated
- 250 ml cream
- 1 vanilla pod
Instructions
- 1
Break the 400 g of dark chocolate into pieces and place them in a heatproof bowl. In a saucepan, heat the 500 ml of cream until it is hot but not boiling. Pour the hot cream over the chocolate pieces. Allow it to sit for a moment, then stir until the chocolate is completely melted and combined with the cream, forming a smooth chocolate mixture.
⏱️ 10 min - 2
Separate the 4 eggs, placing the yolks in one bowl and the whites in another clean bowl. Add the 100 g of granulated sugar to the egg yolks. Whisk the egg yolks and sugar together until the mixture becomes pale yellow and slightly fluffy.
⏱️ 5 min - 3
Add the cooled chocolate and cream mixture from step 1 to the whisked egg yolks and sugar. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min - 4
Take the vanilla pod, slice it open, and scrape out the seeds. Add these vanilla seeds to the 250 ml of cream in a separate bowl. Whisk the cream with vanilla until it forms stiff peaks.
⏱️ 5 min - 5
Gently fold the whipped 250 ml of cream into the chocolate and egg yolk mixture until just combined. Be careful not to deflate the cream.
⏱️ 5 min - 6
Whisk the 4 separated egg whites in the clean bowl until they form stiff, glossy peaks.
⏱️ 5 min - 7
Gently fold the whisked egg whites into the chocolate mousse mixture. Continue folding until no streaks of egg white remain, ensuring the mixture remains light and airy.
⏱️ 5 min - 8
Transfer the chocolate mousse into a large serving bowl or individual dessert dishes. Chill in the refrigerator for several hours, or until thoroughly set. Serve by scooping the chilled chocolate mousse.
⏱️ 240 min