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Decadent Chocolate Mousse Recipe

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4.9 from 65 reviews

This rich and creamy Chocolate Mousse recipe features a perfect balance of dark chocolate, whipped cream, and egg whites to create a light, airy dessert that’s perfect for any occasion. Easy to prepare yet impressively elegant, it requires no baking and can be made ahead for effortless entertaining.

Ingredients

Units 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

  1. Separate Eggs: Separate eggs while cold, placing egg whites in a large bowl and yolks in a small bowl to prepare for whipping and mixing.
  2. Whisk Yolks: Whisk the egg yolks until they are smooth and uniform in texture.
  3. Melt Chocolate and Butter: Break chocolate into pieces and place with butter in a microwave-safe bowl. Melt in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
  4. Whip Cream: Beat the full-fat cream until stiff peaks form, being careful not to over-whip to avoid curdling.
  5. Whip Egg Whites: Add caster sugar to egg whites and beat until firm peaks form for a light structure in the mousse.
  6. Fold Yolks into Cream: Gently fold the egg yolks into the whipped cream using a rubber spatula, limiting to 8 folds to maintain airiness.
  7. Check Chocolate Temperature: Ensure melted chocolate is warm and runny (minimum 35°C / 95°F, ideally 40°C / 104°F). If too cool, microwave in short 5-second bursts to adjust.
  8. Combine Chocolate with Cream and Yolks: Pour the warm chocolate into the cream and yolk mixture and fold in no more than 8 times, allowing some streaks to remain.
  9. Add Egg Whites in Two Steps: First, fold 1/4 of the beaten egg whites into the chocolate mixture with 10 folds until incorporated. Then, fold the remaining egg whites in until no visible white lumps remain, aiming for up to 12 folds.
  10. Chill Mousse: Divide the mousse evenly into 4 small glasses or pots and refrigerate for at least 6 hours, preferably overnight, to set.
  11. Serve: Garnish with additional whipped cream and chocolate shavings. Optionally add raspberries and mint for color and extra flavor.

Notes

  • Work steadily and keep ingredients cool to ensure egg whites and cream do not overheat, which would deflate the mousse.
  • Limit the folding actions to maintain airiness and volume in the mousse; over-folding will result in a denser texture.
  • If desired, add a splash of vanilla or espresso to the chocolate during melting for extra flavor, but be cautious with extra liquid.
  • Use a rubber spatula to gently fold ingredients for best results, avoiding stirring motions that deflate the mixture.
  • Chilling the mousse overnight enhances texture and flavor development.

Find it online: https://stoveandlove.com/decadent-chocolate-mousse-recipe/