Chocolate Mousse
Chocolate Mousse
Ingredients
- 300 g bittersweet chocolate
- 200 g unsalted butter, soft
- 8 eggs, separated into yolks and whites
- 2/3 cup sugar
- 1/3 cup water
- 2 tablespoons whiskey
- 1 pinch salt, as needed, for egg whites
- 1 pinch sugar, as needed, for egg whites
Instructions
- 1
Combine the 2/3 cup sugar and 1/3 cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved to create a simple syrup. Remove from heat and set aside.
⏱️ 5 min
- 2
Place the 300 g of bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bowl does not touch the water. Heat gently, stirring occasionally, until the chocolate is fully melted and smooth.
⏱️ 5 min
- 3
Remove the melted chocolate from the heat and carefully mix in the prepared simple syrup until well combined.
⏱️ 1 min
- 4
Pour the 2 tablespoons of whiskey into the chocolate mixture and stir thoroughly to combine.
⏱️ 1 min
- 5
Separate the 8 eggs, placing the yolks into a large mixing bowl. Reserve the whites in a separate, clean bowl.
⏱️ 2 min
- 6
Slowly pour the warm chocolate mixture over the egg yolks in the bowl, whisking continuously and quickly with a spatula or whisk to temper the yolks and combine everything thoroughly.
⏱️ 2 min
- 7
Add the 200 g of soft unsalted butter to the chocolate and egg yolk mixture. Continue mixing until the butter is fully incorporated and the mixture is smooth and glossy.
⏱️ 3 min
- 8
In a separate, very clean bowl (preferably a stand mixer bowl), whip the reserved egg whites. For a visually smoother texture, whip them just to soft peaks. You can add a pinch of salt and a pinch of sugar to stabilize them during whipping.
⏱️ 5 min
- 9
Gently fold the whipped egg whites into the chocolate mixture in several additions. Use a spatula and a light hand, folding from the bottom up until no streaks of white remain and the color of the mixture is uniform. Be careful not to overmix, as this can deflate the mousse.
⏱️ 8 min
- 10
Pour the completed chocolate mousse mixture into a serving bowl or individual ramekins. Cover the bowl tightly with plastic wrap.
⏱️ 2 min
- 11
Place the covered bowl in the refrigerator and allow it to chill and set for at least 5 hours, or preferably overnight.
⏱️ 300 min
- 12
Once set, the chocolate mousse is ready to serve. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Mousse
- 300 g bittersweet chocolate
- 200 g unsalted butter, soft
- 8 eggs, separated into yolks and whites
- 2/3 cup sugar
- 1/3 cup water
- 2 tablespoons whiskey
- 1 pinch salt, as needed, for egg whites
- 1 pinch sugar, as needed, for egg whites
Instructions
- 1
Combine the 2/3 cup sugar and 1/3 cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved to create a simple syrup. Remove from heat and set aside.
⏱️ 5 min - 2
Place the 300 g of bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bowl does not touch the water. Heat gently, stirring occasionally, until the chocolate is fully melted and smooth.
⏱️ 5 min - 3
Remove the melted chocolate from the heat and carefully mix in the prepared simple syrup until well combined.
⏱️ 1 min - 4
Pour the 2 tablespoons of whiskey into the chocolate mixture and stir thoroughly to combine.
⏱️ 1 min - 5
Separate the 8 eggs, placing the yolks into a large mixing bowl. Reserve the whites in a separate, clean bowl.
⏱️ 2 min - 6
Slowly pour the warm chocolate mixture over the egg yolks in the bowl, whisking continuously and quickly with a spatula or whisk to temper the yolks and combine everything thoroughly.
⏱️ 2 min - 7
Add the 200 g of soft unsalted butter to the chocolate and egg yolk mixture. Continue mixing until the butter is fully incorporated and the mixture is smooth and glossy.
⏱️ 3 min - 8
In a separate, very clean bowl (preferably a stand mixer bowl), whip the reserved egg whites. For a visually smoother texture, whip them just to soft peaks. You can add a pinch of salt and a pinch of sugar to stabilize them during whipping.
⏱️ 5 min - 9
Gently fold the whipped egg whites into the chocolate mixture in several additions. Use a spatula and a light hand, folding from the bottom up until no streaks of white remain and the color of the mixture is uniform. Be careful not to overmix, as this can deflate the mousse.
⏱️ 8 min - 10
Pour the completed chocolate mousse mixture into a serving bowl or individual ramekins. Cover the bowl tightly with plastic wrap.
⏱️ 2 min - 11
Place the covered bowl in the refrigerator and allow it to chill and set for at least 5 hours, or preferably overnight.
⏱️ 300 min - 12
Once set, the chocolate mousse is ready to serve. Enjoy!
⏱️ 1 min