Description
This classic French Mousse au Chocolat is a rich and airy chocolate dessert made from dark chocolate, whipped egg whites, and cream. It combines smooth melted chocolate with light textures for a luxurious treat perfect for chocolate lovers. The mousse is chilled until set and can be garnished with whipped cream and chocolate shavings for an elegant presentation.
Ingredients
Scale
Chocolate Mixture
- 6 oz dark chocolate (at least 70% cocoa), chopped
- 3 large egg yolks
- 1 tbsp granulated sugar (half of total sugar)
- 1 tsp vanilla extract
Egg Whites
- 3 large egg whites
- 1 tbsp granulated sugar (remaining sugar)
- A pinch of salt
Whipped Cream
- 1/2 cup heavy whipping cream
For Garnish (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl and set it over a pot of simmering water, stirring continuously with a spatula until the chocolate is smoothly melted. Remove the bowl from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Prepare the Egg Yolk Mixture: In a mixing bowl, whisk the egg yolks with half of the granulated sugar until the mixture becomes pale in color and thickened. Stir in the slightly cooled melted chocolate and the vanilla extract until fully combined.
- Whip the Egg Whites: Using a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form, indicating the egg whites are properly aerated.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until soft peaks form. It should be light and fluffy but not over-beaten into butter.
- Assemble the Mousse: Fold the whipped cream gently into the chocolate and egg yolk mixture until blended. Then carefully fold in the beaten egg whites, preserving as much air as possible to maintain the light and airy mousse texture.
- Chill and Serve: Spoon the mousse evenly into serving glasses or bowls. Refrigerate for at least 2 hours to allow the mousse to set and develop its texture. Just before serving, garnish with a dollop of whipped cream and chocolate shavings if desired for an elegant finish.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor and richness.
- Be careful not to overheat the chocolate to prevent it from seizing.
- Ensure egg whites are beaten to stiff peaks for proper mousse structure.
- Gently folding the ingredients preserves the mousse’s light and airy texture.
- Chilling time is important to allow mousse to set fully.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
