The Best Chocolate Mousse
This silky, rich, and airy Chocolate Mousse is a classic French dessert that melts in your mouth. Made with just a few ingredients, it's the perfect balance of deep chocolate flavor and light, fluffy texture.
Equipment
- Mixing bowls
- Whisk or Electric Mixer
- Double Boiler or Microwave-Safe Bowl
- Rubber Spatula
Ingredients
Chocolate Base
- 6 oz bittersweet chocolate 60-70% cacao, chopped
Egg Mixture
- 3 large eggs separated
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 pinch salt
Whipped Cream
- 1 cup heavy whipping cream
Instructions
- Melt the chocolate: In a heatproof bowl, melt the chocolate over a double boiler or microwave in 15-second intervals, stirring until smooth. Let cool slightly.
- Whisk the egg yolks and sugar: In a separate bowl, beat the egg yolks and sugar until pale and thick. Stir in the melted chocolate and vanilla extract.
- Whip the cream: In another bowl, whip the heavy cream until soft peaks form.
- Beat the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold everything together: Gently fold the egg whites into the chocolate mixture in thirds, being careful not to deflate. Then, fold in the whipped cream until smooth.
- Chill: Divide the mousse into serving cups and refrigerate for at least 4 hours or overnight for the best texture.
- Serve and enjoy: Garnish with whipped cream, chocolate shavings, or fresh berries before serving.
Notes
For a deeper chocolate flavor, add ½ teaspoon of espresso powder. To make it dairy-free, use coconut cream instead of heavy cream.