Description
This classic French Mousse au Chocolat is a rich and airy dessert made from high-quality dark chocolate, whipped egg whites, and cream, creating a luxurious texture and intense chocolate flavor. Perfect for an elegant finish to any meal, it requires no baking and is chilled until set for a smooth and decadent treat.
Ingredients
Scale
Chocolate Mixture
- 6 oz dark chocolate (at least 70% cocoa), chopped
- 3 large egg yolks
- 1 tbsp granulated sugar (from total)
- 1 tsp vanilla extract
Egg Whites
- 3 large egg whites
- 1 tbsp granulated sugar (remaining)
- A pinch of salt
Whipped Cream
- 1/2 cup heavy whipping cream
Garnishes (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 and fully melted.
- Cool Slightly: Remove the bowl from heat and let the melted chocolate cool slightly to prevent cooking the eggs when combined.
- Prepare the Egg Yolk Mixture: In a mixing bowl, whisk the egg yolks with half of the granulated sugar until the mixture becomes pale in color and slightly thickened, indicating that the sugar is dissolved and air is incorporated.
- Combine Chocolate and Egg Yolks: Stir the melted chocolate and vanilla extract gently into the egg yolk mixture until well blended and smooth.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form, which means the peaks hold but curl over slightly when the whisk is lifted.
- Add Sugar to Egg Whites: Gradually add the remaining granulated sugar while continuing to beat the egg whites until stiff peaks form; the peaks should stand straight up and not fall.
- Whip the Cream: In another bowl, whip the heavy cream until soft peaks form, achieving a light and fluffy texture that will add richness to the mousse.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture using a spatula, taking care to combine without deflating the mixture.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture, preserving the airy consistency that makes the mousse light.
- Chill the Mousse: Spoon the mousse into serving glasses or dishes and refrigerate for at least 2 hours to allow the mousse to set and develop a creamy texture.
- Garnish and Serve: Once chilled, garnish with additional whipped cream and chocolate shavings if desired before serving to enhance presentation and flavor.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
- Ensure bowls and utensils for whipping egg whites are clean and free of grease to achieve proper peaks.
- Folding should be done gently to maintain the mousse’s airy texture.
- Chilling time is essential for setting the mousse; do not rush refrigeration.
- For added flavor variation, consider adding a splash of coffee or liqueur to the chocolate mixture.
