Chocolate Mousse
Ingredients
- • 200 g dark chocolate (70% cocoa)
- • 4 item eggs
- • 300 ml heavy cream
- • 50 g granulated sugar
- • 5 ml vanilla extract
- • 1 g salt
Instructions
- 1
Separate the eggs, placing whites in a large mixing bowl and yolks in a medium bowl. Let whites come to room temperature.
- 2
Chop the chocolate into small pieces and melt in a double boiler or microwave in 30-second intervals, stirring between each. Let cool slightly.
- 3
Whisk the egg yolks with vanilla extract until well combined. Slowly whisk in the melted chocolate until smooth.
- 4
In a separate bowl, whip 200ml (3/4 cup) of the heavy cream to soft peaks. Gently fold into the chocolate mixture.
- 5
Add salt to egg whites and beat with an electric mixer until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form.
- 6
Fold 1/3 of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two additions, being careful not to deflate.
- 7
Divide mousse among 6 serving glasses or ramekins. Cover and refrigerate for at least 4 hours or overnight.
- 8
Before serving, whip remaining 100ml (1/3 cup) cream to soft peaks and dollop on each mousse. Optional: garnish with chocolate shavings.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This silky chocolate mousse has been my go-to dessert for dinner parties for years—it looks impressive but requires just a few simple techniques. Take your time folding the cream gently to keep it airy, and you'll create pure chocolate magic every time."
