Description
This decadent Chocolate Mousse recipe delivers a perfectly smooth, airy, and rich dessert that combines bittersweet dark chocolate, whipped cream, and softly folded egg whites. Ideal for chocolate lovers, this classic French treat is simple to make and elegant to serve, garnished with whipped cream and chocolate shavings for an impressive finish.
Ingredients
Scale
Eggs
- 3 eggs (~55g/2 oz each), separated
Chocolate Mixture
- 125g / 4.5 oz dark cooking chocolate (bittersweet, 70% cocoa)
- 10g / 0.3 oz unsalted butter
Dairy
- 1/2 cup full fat cream (120ml)
Sugar
- 3 tbsp caster sugar (superfine white sugar)
For Garnish
- Additional whipped cream
- Chocolate shavings
- Optional: Raspberries and mint sprigs for decoration
Instructions
- Preparation: Work quickly and steadily to keep egg whites and cream from warming up too much for optimal volume.
- Separate eggs: While cold, separate the yolks and whites into two bowls, setting whites aside for now.
- Whisk yolks: Beat the egg yolks until smooth and even in texture.
- Melt chocolate and butter: Break chocolate into pieces, place in a microwave-safe bowl with butter, and melt in 30-second intervals, stirring between bursts until smooth. Let cool slightly.
- Whip cream: Beat the cream to stiff peaks without overwhipping to maintain softness and volume.
- Whip egg whites: Add caster sugar to whites and beat until firm peaks form, indicating the whites are stiff but not dry.
- Fold yolks into cream: Using a rubber spatula, gently fold egg yolks into whipped cream with a maximum of 8 folds, leaving some streaks for lightness.
- Check chocolate temperature: Ensure the melted chocolate is warm and runny, ideally around 40°C (104°F), reheating briefly if needed.
- Combine chocolate with cream-yolk mixture: Pour the warm chocolate into the cream and yolk mixture and fold gently up to 8 times, preserving airiness.
- Add egg whites: Incorporate 1/4 of the beaten egg whites into the chocolate mixture, folding about 10 times until blended smoothly.
- Fold remaining egg whites: Add the remaining egg whites to the chocolate mixture and fold 12 times max until no white streaks remain, keeping the mousse light and airy.
- Chill: Divide the mousse evenly between 4 small serving glasses or pots and refrigerate for at least 6 hours, preferably overnight to set completely.
- Serve: Garnish with extra whipped cream, chocolate shavings, optional fresh raspberries, and mint sprigs for a vibrant presentation.
Notes
- Use high-quality 70% cocoa dark chocolate for the best rich flavor.
- Do not overwhip cream to avoid curdling or grainy texture.
- Ensure egg whites and cream are cold for maximum volume when whipping.
- Working at a steady pace helps keep mixtures at optimal temperature, ensuring a smooth mousse.
- Optional flavorings such as a teaspoon of vanilla extract or a splash of coffee liqueur can be added to chocolate when melting.
- Raspberries and mint add a fresh contrast and color but are optional.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and mixing)
- Category: Dessert
- Method: Whipping and Folding
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 130g)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 135 mg
Keywords: chocolate mousse, easy dessert, French dessert, whipped cream dessert, chocolate recipe, egg mousse
