Description
Indulge in rich and creamy Chocolate Mousse Cups, a decadent yet light dessert featuring high-quality dark chocolate whipped with airy cream and fluffy egg whites. Perfect for elegant occasions or a delightful treat, this recipe is quick to prepare and requires no baking.
Ingredients
Scale
Chocolate Mousse Cups Ingredients
- 200g high-quality dark chocolate (70% cocoa or more)
- 300ml heavy cream
- 3 large egg whites
- 50g granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Melt Chocolate: Melt the dark chocolate using a double boiler or microwave until smooth. Once melted, set aside to cool slightly so it doesn’t melt the whipped cream or egg whites in the next steps.
- Whip Cream: In a chilled bowl, whip the heavy cream until soft peaks form—that means when you lift the whisk, the cream holds a gentle peak.
- Beat Egg Whites: In a clean bowl, beat the egg whites with the granulated sugar until glossy, stiff peaks form, indicating the mixture is firm but not dry.
- Combine Ingredients: Gently fold the melted chocolate into the whipped cream until fully incorporated. Then, carefully fold in the egg whites, making sure not to deflate the airy mixture to maintain the mousse texture.
- Chill Mousse: Spoon or pipe the mousse mixture into serving cups. Refrigerate for at least 2 hours to allow the mousse to set properly before serving.
Notes
- Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
- Ensure bowls and utensils used for whipping egg whites are completely clean and dry to achieve proper volume.
- Folding gently preserves the airy texture crucial for a light mousse.
- Refrigerate mousse cups covered to prevent absorption of fridge odors.
- For a flavored twist, consider adding a splash of liqueur like Grand Marnier or espresso powder to the melted chocolate before folding.
