Classic Chocolate Mousse
Classic Chocolate Mousse
Ingredients
- 200 g dark chocolate, at least 70% cocoa, chopped
- 50 g unsalted butter, cubed
- 4 large eggs, separated
- 100 g granulated sugar
- 250 ml heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Melt the chocolate and butter: In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped dark chocolate and cubed unsalted butter together, stirring occasionally until smooth and fully combined. Remove from heat and let cool slightly.
⏱️ 5 min
- 2
Prepare the egg yolks: In a separate bowl, whisk the egg yolks with 50 grams of granulated sugar until pale and creamy. This will take about 2-3 minutes.
⏱️ 3 min
- 3
Combine chocolate and yolks: Gradually whisk the slightly cooled chocolate mixture into the egg yolk mixture until well combined. Set aside.
⏱️ 2 min
- 4
Whip the egg whites: In a clean, dry bowl, using an electric mixer, beat the egg whites with the 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 50 grams of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 5 min
- 5
Whip the cream: In another clean bowl, whip the cold heavy cream with the vanilla extract until medium-stiff peaks form. Be careful not to over-whip.
⏱️ 3 min
- 6
Fold in egg whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
⏱️ 3 min
- 7
Fold in whipped cream: Gently fold the whipped cream into the chocolate and egg white mixture until no streaks remain. The mixture should be light and airy.
⏱️ 2 min
- 8
Chill the mousse: Divide the mousse among 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. For best results, chill overnight.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Mousse
- 200 g dark chocolate, at least 70% cocoa, chopped
- 50 g unsalted butter, cubed
- 4 large eggs, separated
- 100 g granulated sugar
- 250 ml heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Melt the chocolate and butter: In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped dark chocolate and cubed unsalted butter together, stirring occasionally until smooth and fully combined. Remove from heat and let cool slightly.
⏱️ 5 min - 2
Prepare the egg yolks: In a separate bowl, whisk the egg yolks with 50 grams of granulated sugar until pale and creamy. This will take about 2-3 minutes.
⏱️ 3 min - 3
Combine chocolate and yolks: Gradually whisk the slightly cooled chocolate mixture into the egg yolk mixture until well combined. Set aside.
⏱️ 2 min - 4
Whip the egg whites: In a clean, dry bowl, using an electric mixer, beat the egg whites with the 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 50 grams of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 5 min - 5
Whip the cream: In another clean bowl, whip the cold heavy cream with the vanilla extract until medium-stiff peaks form. Be careful not to over-whip.
⏱️ 3 min - 6
Fold in egg whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
⏱️ 3 min - 7
Fold in whipped cream: Gently fold the whipped cream into the chocolate and egg white mixture until no streaks remain. The mixture should be light and airy.
⏱️ 2 min - 8
Chill the mousse: Divide the mousse among 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. For best results, chill overnight.
⏱️ 120 min