Classic Chocolate Mousse

Ingredients

• 6 oz dark chocolate (70% cocoa or higher)
• 2 tbsp butter
• 3 large eggs, separated (whites and yolks in separate bowls)
• 3 tbsp granulated sugar
• ½ cup heavy cream, cold
• ½ tsp vanilla extract

Instructions

1. 1

   Chop the dark chocolate into pieces smaller than a walnut so it melts evenly.

2. 2

   Fill a medium pot partway with water and set it on the stovetop over medium heat until steam rises from the surface, about 3 minutes.

3. 3

   Place a heatproof bowl over the pot without letting the bottom touch the water, add the chocolate pieces and butter, and stir every 15 seconds until completely melted and smooth, about 90 seconds total.

4. 4

   Remove the bowl from the heat and let it sit on the counter for 2 minutes until it cools just enough to touch comfortably without burning your finger.

5. 5

   Stir the egg yolks and vanilla extract into the warm chocolate until no yellow streaks are visible and the mixture looks uniform, about 30 seconds.

6. 6

   Pour the heavy cream into a separate bowl and whisk it with a wire whisk or electric mixer on medium-high speed until soft peaks form—the cream should double in volume and hold a gentle shape when you lift the whisk, about 2 minutes.

7. 7

   Using a clean wire whisk and a separate bowl, whisk the egg whites with an electric mixer on high speed until stiff peaks form—the whites should look like shaving cream and stand straight up when you lift the whisk, about 3 minutes.

8. 8

   Pour the whipped cream on top of the chocolate mixture and use a rubber spatula to gently fold it in by scooping from the bottom and folding over the top, rotating the bowl a quarter turn between each fold, until no white streaks remain, about 45 seconds.

9. 9

   Pour the egg whites on top of the chocolate-cream mixture and fold them in the same way—gently scooping from the bottom and folding over—until no white streaks remain and the mousse looks uniformly fluffy, about 1 minute.

10. 10

    Divide the mousse evenly among four serving bowls or glasses, filling each about two-thirds full.

11. 11

    Serve immediately, or cover and refrigerate for up to 4 hours until you are ready to eat.

Tools you’ll need

• chef's knife
• cutting board
• medium pot
• heatproof bowl
• wooden spoon
• wire whisk
• electric mixer (optional but recommended)
• rubber spatula
• four serving bowls or glasses

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