Description
Rich chocolate mousse delivers pure French dessert elegance with minimal ingredients and maximum flavor. Silky chocolate layers create a luxurious experience passionate bakers and chocolate enthusiasts can savor together.
Ingredients
Scale
- 6 oz (170 g) semi-sweet or dark chocolate, chopped
- 3 large eggs, separated
- 1 pinch of salt
- 3 tbsps granulated sugar
- 1 cup (240 ml) heavy cream, cold
- 1 tsp vanilla extract
- Whipped cream (optional)
- Shaved chocolate (optional)
- Cocoa powder (optional)
- Fresh berries (optional)
Instructions
- Chocolate Melting: Utilize a double boiler or microwave-safe bowl to gently melt chocolate, stirring periodically until achieving a silky, glossy texture. Allow slight cooling to prevent egg component scrambling.
- Egg Yolk Integration: Whisk egg yolks until smooth, then meticulously incorporate into melted chocolate, creating a harmonious blend that ensures uniform consistency.
- Meringue Creation: In a pristine bowl, whip egg whites with a pinch of salt using an electric mixer. Gradually introduce sugar while beating to medium-high speed, developing firm, glossy peaks that maintain structural elegance.
- Cream Preparation: In a chilled mixing bowl, whip heavy cream, vanilla extract, and remaining sugar until soft peaks form, maintaining a light, airy texture without overworking.
- Mousse Assembly: Delicately fold whipped cream into chocolate mixture using sweeping motions. Gently incorporate whipped egg whites in two careful additions, preserving the mousse’s ethereal lightness and preventing deflation.
- Chilling and Setting: Transfer the velvety mousse into serving vessels, cover with plastic wrap, and refrigerate for a minimum of two hours. This crucial resting period allows the mousse to firm and develop its luxurious, silken texture.
- Final Presentation: Elevate the dessert with optional garnishes such as whipped cream dollops, chocolate shavings, or a scattered array of fresh berries to enhance both visual appeal and flavor complexity.
Notes
- Gentle Chocolate Melting: Use low, consistent heat to prevent chocolate from burning or seizing, ensuring a smooth, glossy texture without introducing water that could cause clumping.
- Egg White Whipping Technique: Ensure bowl and whisk are completely grease-free and use room temperature eggs for maximum volume and stable peaks that won’t deflate quickly.
- Careful Folding Method: Use a spatula with light, circular motions to incorporate ingredients, maintaining the mousse’s delicate air pockets and preventing deflation of the whipped components.
- Dietary Adaptation Options: Substitute dark chocolate for dairy-free versions, use coconut cream instead of heavy cream for vegan alternatives, or replace sugar with monk fruit sweetener for low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 180 mg