Description
Indulgent chocolate mousse delights dessert enthusiasts with its rich, silky texture. Creamy French chocolate creation promises a luxurious experience for chocolate lovers seeking pure culinary pleasure.
Ingredients
Scale
- 3 large eggs, separated
- 1 cup (240 milliliters) heavy whipping cream, chilled
- 200 g (7 oz) semi-sweet or dark chocolate, finely chopped
- ¼ cup (50 g) granulated sugar
- 3 tbsps (45 milliliters) unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream (optional)
- Shaved chocolate (optional)
- Fresh berries (optional)
Instructions
- Chocolate Preparation: Melt chocolate and butter in a double boiler, stirring until a smooth, lustrous mixture forms. Allow slight cooling to prevent egg curdling during subsequent steps.
- Egg Yolk Integration: Whip egg yolks with sugar until pale and voluminous. Carefully blend the yolk mixture into the chocolate, creating a uniform, glossy base.
- Egg White Transformation: Whisk egg whites with salt, gradually adding sugar until stiff, luminous peaks develop. This step provides the mousse’s signature airy structure.
- Gentle Combination: Fold egg whites into the chocolate mixture using a delicate rotating motion. Maintain the mixture’s ethereal volume by incorporating in two careful stages.
- Cream Infusion: Whip heavy cream with vanilla until soft peaks form. Gently integrate into the chocolate mixture, ensuring a silky, consistent texture without deflating the mixture.
- Chilling and Setting: Pour mousse into serving dishes, cover with plastic wrap, and refrigerate for at least two hours. This allows the dessert to firm and flavor complexity to enhance.
- Presentation: Garnish with chocolate shavings, fresh berries, or a cream dollop. Serve chilled to maximize the mousse’s luxurious texture and rich flavor profile.
Notes
- Prevent Chocolate Burning: Use low, gentle heat when melting chocolate and butter to avoid scorching, ensuring a smooth, glossy texture.
- Stabilize Egg Whites Perfectly: Add a tiny pinch of salt or cream of tartar to egg whites for more stable, voluminous peaks that won’t deflate quickly.
- Fold Gently, Preserve Airiness: Use a bottom-to-top circular motion when incorporating egg whites and cream to maintain the mousse’s light, delicate structure.
- Temperature Matters: Allow melted chocolate to cool slightly before mixing with eggs to prevent accidental scrambling and ensure a silky, creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 340
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg