Dark Chocolate Mousse
Silky, decadent dark chocolate mousse with whipped cream and eggs. A classic French-style dessert that's elegant yet simple to make.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 6 oz dark chocolate (70% cacao)
- 2 tbsp butter
- 3 large egg yolks
- 3 large egg whites
- 2 tbsp granulated sugar
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- 1
Chop the dark chocolate into small, even pieces and place in a microwave-safe bowl with butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth, about 1–1.5 minutes total. Let cool slightly.
- 2
Whisk the egg yolks in a separate bowl until pale, about 1 minute. Stir the cooled chocolate mixture into the yolks until fully incorporated and glossy.
- 3
In a large clean bowl, whip the heavy cream with vanilla extract to stiff peaks using an electric mixer, about 2–3 minutes. Gently fold the whipped cream into the chocolate mixture in two additions, being careful not to deflate the cream.
- 4
In another clean bowl, whip the egg whites with salt using an electric mixer until soft peaks form, about 1–2 minutes. Gradually add the sugar and continue beating until glossy, stiff peaks form, about 1–2 minutes more.
- 5
Gently fold the egg white mixture into the chocolate-cream mixture in two additions, folding until just combined and no white streaks remain. Work carefully to preserve the light, airy texture.
- 6
Divide the mousse evenly among four serving glasses or bowls. Refrigerate for at least 30 minutes, or up to 4 hours, until set and chilled. Serve cold, optionally garnished with cocoa powder or chocolate shavings.
Tools you’ll need
- Microwave-safe bowl
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Serving glasses or bowls
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