Description
This classic French Mousse au Chocolat is a rich and airy chocolate dessert made with dark chocolate, whipped egg whites, and cream. It boasts a smooth, velvety texture that melts in your mouth, perfect for an elegant finish to any meal. With simple ingredients and a straightforward technique, this mousse is a delightful treat for chocolate lovers.
Ingredients
Scale
Chocolate Mixture
- 6 oz dark chocolate (at least 70% cocoa), chopped
- 3 large eggs, separated
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
Whipped Cream
- 1/2 cup heavy whipping cream
For Garnish (optional)
- Whipped cream
- Chocolate shavings
Instructions
- Melt the Chocolate: In a heatproof bowl, melt the dark chocolate over a pot of simmering water using the double boiler method, stirring continuously until the chocolate is smooth. Then remove from heat and allow to cool slightly.
- Prepare the Egg Yolk Mixture: In a mixing bowl, whisk the egg yolks with half of the granulated sugar until the mixture becomes pale and slightly thickened. Stir in the melted chocolate and vanilla extract until fully combined.
- Whip the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form, ensuring the whites are firm and glossy.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until soft peaks appear, being careful not to overbeat.
- Assemble the Mousse: Gently fold the whipped cream into the chocolate and egg yolk mixture to lighten it. Then carefully fold in the beaten egg whites, maintaining the airy texture to create a light mousse.
- Chill and Serve: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours or until the mousse is fully set. Before serving, garnish with whipped cream and chocolate shavings if desired.
Notes
- Use high-quality dark chocolate for the best flavor.
- Ensure bowls and beaters are clean and dry to achieve stiff egg whites.
- Be gentle when folding to maintain the mousse’s light and airy texture.
- This mousse is best served chilled and consumed within 2 days.
