Description
This classic Chocolate Mousse recipe features a rich and creamy texture made with bittersweet dark cooking chocolate, eggs, cream, and caster sugar. Perfect for an elegant dessert, it requires careful folding to maintain a light and airy mousse, chilled for at least 6 hours and garnished with whipped cream and chocolate shavings.
Ingredients
Scale
Main Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream, full fat
- 3 tbsp caster sugar (superfine white sugar)
Decorations
- More whipped cream
- Chocolate shavings
Instructions
- Separate eggs: Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients to let them come to room temperature.
- Whisk yolks: Whisk yolks until uniform and smooth.
- Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with butter. Melt in the microwave in 30 second bursts, stirring in between until smooth. Set aside to cool slightly, ensuring chocolate is warm but not hot (around 40°C / 104°F).
- Whip cream: Beat full-fat cream until stiff peaks form, being careful not to over-whip.
- Whip egg whites: Add caster sugar to egg whites and beat until firm peaks form, with a slight ‘elf hat’ flop at the peak top.
- Fold yolks into cream: Gently fold egg yolks into the whipped cream using a rubber spatula, no more than 8 folds to maintain airiness.
- Add chocolate: Pour the slightly warm melted chocolate into the cream and yolk mixture and fold through gently, up to 8 folds. Some streaks are acceptable.
- Incorporate egg whites (part 1): Add 1/4 of the beaten egg whites into the chocolate mixture, folding about 10 times carefully to blend without deflating.
- Incorporate egg whites (part 2): Pour the remaining egg whites into the chocolate mixture and fold up to 12 times until no white lumps remain.
- Chill the mousse: Divide the mousse evenly between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight, to allow setting.
- Serve: Garnish with additional whipped cream and chocolate shavings. Optional garnishes include fresh raspberries and a sprig of mint for color.
Notes
- Use dark cooking chocolate with 70% cocoa for the best flavor and smooth melting properties; avoid eating chocolate to prevent seizing or lumps.
- Use full-fat cream (35% fat or higher) capable of being whipped; do not use pouring cream that cannot form peaks.
- Make chocolate shavings by scraping a block of chocolate at a low angle with a small knife.
- Separate eggs when cold to make separating easier, but let whites warm up slightly for better whipping results.
- Egg whites should be beaten to firm peaks—not soft or stiff—to ensure ideal mousse texture and stability.
- If adding flavorings like liquor, stir them into the melted chocolate and butter mixture once cooled to avoid seizing; do not exceed 1 tbsp to maintain mousse texture.
- This mousse is best consumed within 2 days but can be stored up to one week refrigerated with minor texture changes.
- The mousse yields 4 servings of about 1/2 cup (125 ml) each and is quite rich.
Nutrition
- Serving Size: 125 ml
- Calories: 320 kcal
- Sugar: 17 g
- Sodium: 40 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 210 mg
