Chocolate Mousse
There are few desserts more indulgent than chocolate mousse. With its velvety texture, rich chocolate flavor, and light, airy consistency, it's no wonder why this classic French dessert has become a staple on menus all over the world. Whether you're serving it at a dinner party or enjoying it on your own, chocolate mousse is sure to satisfy any sweet tooth.
Prep Time 30 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
- 1 tbsp butter
- 1 4oz semi-sweet chocolate bar
- 2 eggs, separate yolks and whites
- 1 1/2 cup heavy whipping cream
- 3 tbsp granulated sugar
To begin, use your hand mixer and mix your heavy whipping cream until stiff peaks form. Set aside in fridge while you prep the remainder of your ingredients.
Separate your egg whites and yolks, setting aside your yolks for later. Clean off your hand mixer from your whipping cream and begin to whisk your egg whites. For ideal volume and stability, add the sugar to your whipped egg whites after the eggs have started to get foamy, but well before they have started to form any type of peaks. I began to add my sugar after approximately a minute with the hand mixer. Continue mixing until stiff white peaks have formed.
At this point you can begin to melt down your chocolate. You can use a microwave and combine your chocolate and butter and heat in short increments until melted and combined but I am prone to accidents and burning chocolate so I used a double boiler method; a saucepan with simmering water topped with a glass bowl for foolproof tempering of the chocolate. I added about an inch of water to the saucepan and placed my glass bowl on top making sure that the glass doesn't come in contact with the water. I added in my butter and chocolate and let the steam carefully and slowly melt down our delicious chocolate mixture. Once melted, set to the side and let cool slightly.
This is where everything begins to come together. After your chocolate mixture has cooled slightly, whisk in your egg yolks one at a time until incorporated. You can begin to add in half of your egg white mixture and fold it together a few times before adding in the remaining egg white mixture.
Complete your recipe by folding in your whipped cream slowly until everything is completely combined and no more streaks are seen. Pour your chocolate mousse into 5 small dishes and cover to chill for at least 4 hours.
When serving, top with shaved chocolate, whipped cream, or your favorite fruit if desired.