Description
Silky classic creamy chocolate mousse promises pure indulgence from France’s richest dessert traditions. Chocolate lovers will savor each luxurious spoonful of this elegant, smooth treat that melts perfectly on your palate.
Ingredients
Scale
- 6 oz (170 g) chocolate, semi-sweet or dark, chopped
- 3 large eggs, separated
- 1 cup (240 ml) heavy cream, cold
- 3 tbsps granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
- Whipped cream (optional)
- Shaved chocolate (optional)
- Cocoa powder (optional)
- Fresh berries (optional)
Instructions
- Chocolate Preparation: Melt chocolate using a double boiler or microwave, stirring until achieving a glossy, uniform texture. Allow slight cooling to prevent egg mixture curdling.
- Egg Yolk Integration: Whisk egg yolks until smooth and pale, then seamlessly blend into melted chocolate, creating a luxurious chocolate base with consistent, silky appearance.
- Egg White Transformation: In a pristine bowl, whip egg whites with salt at medium-high speed. Gradually add sugar, continuing to beat until forming sturdy, lustrous peaks that maintain structural integrity.
- Cream Whipping: Utilize a chilled bowl to whip heavy cream with vanilla and remaining sugar, developing soft peaks that hold delicate shape without becoming overly rigid.
- Mousse Assembly: Gently fold whipped cream into chocolate mixture, maintaining ethereal lightness. Incorporate egg whites in two careful stages, using a spatula to preserve the mousse’s airy texture and prevent deflation.
- Chilling and Setting: Transfer mousse into elegant serving vessels, cover with plastic wrap, and refrigerate for minimum two hours. This crucial resting period allows the dessert to develop a sublime, creamy consistency and intensify flavor profiles.
- Final Presentation: Before serving, embellish with optional garnishes like additional whipped cream, delicate chocolate curls, or vibrant fresh berries to elevate the visual and gustatory experience.
Notes
- Chocolate Melting Precision: Use low, gentle heat when melting chocolate to prevent burning, ensuring a smooth and glossy texture without seizing or developing a grainy consistency.
- Egg White Whipping Technique: Ensure your mixing bowl is completely clean and free from any oil residue, as fat can prevent egg whites from reaching their maximum volume and stability.
- Temperature Control Matters: Allow chocolate to cool slightly before mixing with egg yolks to prevent scrambling, maintaining a silky smooth base for the mousse.
- Folding Finesse: Use a gentle, sweeping motion when incorporating whipped cream and egg whites to preserve the air bubbles, which are crucial for achieving a light, airy mousse texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg