Description
This rich and creamy Chocolate Mousse is a delightful dessert combining silky dark chocolate, whipped egg whites, and a smooth chocolate cream base. Perfectly balanced in sweetness with a hint of vanilla and cocoa powder, it’s an indulgent treat that sets beautifully in the fridge for a luscious, airy finish.
Ingredients
Scale
Chocolate Mixture
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 4 ounces dark chocolate, chopped
Egg Mixture
- 2 large eggs, separated
- 1 pinch salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the heavy cream, sugar, cocoa powder, vanilla extract, and milk to prepare the base for the mousse.
- Heat Mixture: Place the saucepan over medium heat and whisk continuously until the mixture starts to simmer and the sugar dissolves completely.
- Add Chocolate: Remove the saucepan from heat and add the chopped dark chocolate pieces.
- Melt Chocolate: Stir until the chocolate is fully melted and integrated into the cream mixture.
- Cool Slightly: Allow the chocolate mixture to cool briefly while separating the eggs.
- Separate Eggs: Crack the eggs and separate yolks from whites, placing yolks in a clean bowl.
- Whisk Yolks: Add a pinch of salt to the yolks and whisk until smooth and pale.
- Temper Eggs: Slowly pour half of the warm chocolate mixture into the egg yolks, whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Return the tempered egg yolk mixture to the leftover chocolate mixture in the saucepan.
- Cook Gently: Place saucepan over low heat, stirring continuously until the mixture thickens to coat the back of a spoon.
- Cool Mixture: Remove from heat and let the chocolate custard cool to room temperature.
- Whip Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form.
- Fold Whites: Gently fold the whipped egg whites into the cooled chocolate mixture gradually to maintain airiness.
- Chill Mousse: Transfer the mousse into serving dishes and refrigerate for at least two hours until set.
- Garnish and Serve: Once set, garnish with optional shaved chocolate, whipped cream, or preferred toppings. Serve and enjoy the decadent mousse.
Notes
- Ensure eggs are fresh and pasteurized if concerned about consuming raw egg whites.
- Tempering the eggs is crucial to prevent scrambling when combined with the warm chocolate mixture.
- Be gentle when folding whipped egg whites to preserve the mousse’s light texture.
- Mousse can be made a day ahead and refrigerated to enhance flavors.
- Optional toppings such as berries, nuts, or a dusting of cocoa powder add delicious variation.
