Chocolate Mousse
This chocolate mousse is wonderfully rich but light as a cloud, with deep, dark chocolate that just melts away on your tongue. It’s surprisingly straightforward to whip up and if you love chocolate, this is the kind of dessert you’ll find yourself making again and again!
Ingredients
- 200 gr dark chocolate good quality, 70% cocoa
- 4 egg
- 50 gr caster sugar
- 100 gr unsalted butter
- 1 tsp vanilla extract optional
- 1 pinch salt
Equipment
- 1 saucepan for bain-marie
- 1 double boiler pot for melting chocolate
- 1 spatula
- 1 electric mixer or whisk
Instructions
- 1. Melt the chocolate and butterPlace the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (bain-marie). Stir gently until fully melted and smooth. Remove from heat and allow to cool slightly.
- 2. Whisk the egg yolks and sugarIn a separate bowl, whisk together the egg yolks and caster sugar until the mixture becomes pale and creamy. If using vanilla, add it here. Gently fold this mixture into the melted chocolate and butter, combining thoroughly.
- 3. Beat the egg whitesIn a clean bowl, add a pinch of salt to the egg whites and whisk them until they form stiff, glossy peaks.
- 4. Fold the egg whites into the chocolate mixtureFirst, add one-third of the beaten egg whites to the chocolate mixture and stir to lighten it. Then, gently fold in the remaining egg whites in two additions, taking care not to deflate the mousse.
- 5. Chill the mousseSpoon the mousse into serving bowls or glasses, cover, and refrigerate for at least 3-4 hours, or until set and delightfully airy.
- 6. ServeServe chilled, optionally topped with a dusting of cocoa powder or a dollop of lightly whipped cream.
Notes
- For the best results, use the freshest eggs possible.
- The mousse has raw eggs, so avoid if pregnant or if concerned about egg safety.
- Folding in the egg whites gently preserves the airy texture that defines this classic dessert.