Description
A classic French dessert featuring a rich and airy chocolate mousse made with high-quality dark chocolate, whipped cream, and egg whites. This no-bake recipe delivers a silky smooth texture and deep chocolate flavor, perfect for elegant occasions or a decadent treat.
Ingredients
Scale
Chocolate Base
- 6 oz (170g) dark chocolate (60–70% cocoa, chopped)
- 3 tablespoons unsalted butter
- 3 large eggs (separated)
- 2 tablespoons granulated sugar
- pinch of salt
Whipped Cream
- ½ cup heavy cream (cold)
Optional Topping
- Shaved chocolate or whipped cream
Instructions
- Melting Chocolate and Butter: In a heatproof bowl placed over a saucepan of simmering water (double boiler), melt the dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- Incorporating Egg Yolks: Whisk the egg yolks into the slightly cooled chocolate mixture one at a time, mixing thoroughly after each addition to ensure full incorporation and smoothness.
- Beating Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the granulated sugar while continuing to beat, until the egg whites become stiff and glossy.
- Whipping Cream: In another bowl, whip the cold heavy cream until it holds soft peaks, being careful not to overwhip.
- Folding Cream and Egg Whites: Gently fold the whipped cream into the chocolate mixture first, combining carefully to maintain airiness. Then fold in the beaten egg whites in batches using a spatula until the mixture is homogenous and light.
- Chilling the Mousse: Spoon the mousse into individual serving glasses or bowls. Refrigerate for at least 2 hours, or until the mousse is set and chilled sufficiently.
- Adding Toppings: Just before serving, optionally top with shaved chocolate or a dollop of whipped cream for an elegant finish.
Notes
- Use the highest quality dark chocolate you can find for the best flavor and texture.
- This recipe includes raw eggs; for safety, use pasteurized eggs if preferred or needed.
- The mousse can be prepared a day ahead and stored covered in the refrigerator to enhance flavors and convenience.
- Be gentle when folding to keep the mousse airy and light.
