Description
This classic French Chocolate Mousse recipe is a creamy, decadent dessert that’s expertly crafted without baking. Made with rich semi-sweet or dark chocolate, whipped cream, and fluffy egg whites, this luscious mousse offers a smooth, airy texture perfect for chocolate lovers. Quick to prepare and elegantly served chilled, it’s ideal for entertaining or a special treat.
Ingredients
Scale
Chocolate Mixture
- 6 oz semi-sweet or dark chocolate, chopped
- 3 tablespoons unsalted butter
Egg Mixture
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Whipped Cream
- 1 cup heavy whipping cream
Garnish (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Melt Chocolate and Butter: Place the chopped chocolate and unsalted butter in a heatproof bowl over a saucepan of simmering water, creating a double boiler. Stir constantly until the mixture is fully melted and smooth. Remove the bowl from the heat and allow the chocolate mixture to cool slightly.
- Whisk Egg Yolks with Sugar: In a separate bowl, whisk the egg yolks together with the granulated sugar and vanilla extract until the mixture becomes thick, pale, and creamy.
- Combine Egg Yolk Mixture with Chocolate: Gradually stir the egg yolk mixture into the cooled chocolate mixture, mixing thoroughly until fully incorporated.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt using an electric mixer or whisk until stiff peaks form, meaning the peaks stand straight when the whisk is lifted.
- Whip Heavy Cream: In another bowl, whip the heavy cream until soft peaks form, which means the cream holds shape but is still smooth and soft.
- Fold Whipped Cream into Chocolate Mixture: Gently fold the whipped cream into the chocolate and egg yolk mixture to combine without deflating the air incorporated in the whipped cream.
- Incorporate Egg Whites: Carefully fold in the beaten egg whites, mixing gently just until no white streaks remain. This preserves the mousse’s airy texture.
- Chill the Mousse: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours or until set and firm.
- Garnish and Serve: Before serving, optionally garnish with additional whipped cream and chocolate shavings for an elegant presentation.
Notes
- Use pasteurized eggs if concerned about consuming raw eggs to reduce risk of foodborne illness.
- For a richer, more intense chocolate flavor, select dark chocolate with at least 60% cocoa content.
- This mousse can be prepared up to two days ahead and stored covered in the refrigerator to save time on serving day.
