Description
This classic Mousse au Chocolat is a rich and airy chocolate dessert made with dark chocolate, whipped egg whites, and cream. It is perfectly smooth with a delicate texture, chilled to set and topped with optional whipped cream and chocolate shavings for an elegant finish. Ideal for chocolate lovers seeking a sophisticated yet simple treat.
Ingredients
Scale
Chocolate Base
- 6 oz dark chocolate (at least 70% cocoa), chopped
- 1 tsp vanilla extract
Eggs and Sugar
- 3 large eggs, separated
- 2 tbsp granulated sugar
- A pinch of salt
Cream
- 1/2 cup heavy whipping cream
Optional Garnishes
- 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 constantly until the chocolate is smooth and fully melted.
- Cool the Chocolate: Remove the bowl from heat and allow the chocolate to cool slightly to prevent cooking the egg yolks in the next step.
- Prepare the Egg Yolk Mixture: In a mixing bowl, whisk the egg yolks together with half of the sugar until the mixture becomes pale in color and slightly thickened.
- Combine Chocolate and Egg Yolks: Stir the melted chocolate and vanilla extract into the egg yolk mixture until thoroughly combined and smooth.
- Whip the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks begin to form.
- Add Remaining Sugar: Gradually add the remaining sugar to the egg whites and continue beating until stiff peaks form, ensuring a stable meringue.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form, which adds lightness to the mousse.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture to maintain the airy texture.
- Incorporate Beaten Egg Whites: Carefully fold the stiff egg whites into the chocolate mixture in two batches, preserving the fluffiness and volume.
- Chill and Set: Spoon or pour the mousse into serving glasses and refrigerate for at least 2 hours, allowing the mousse to set and flavors to meld.
- Garnish and Serve: Before serving, optionally top with extra whipped cream and chocolate shavings for added decoration and indulgence.
Notes
- Make sure the melted chocolate is not too hot when combining with egg yolks to prevent curdling.
- Use fresh eggs as the recipe contains raw egg whites and yolks.
- For a firmer texture, chill the mousse longer, up to 4 hours.
- Dark chocolate with at least 70% cocoa provides the best rich flavor.
- Double boiler melting prevents chocolate from burning or seizing.
