Chocolate Mousse Recipe
Indulge in a rich, fluffy, no-bake dessert that feels like a warm hug—this Chocolate Mousse Recipe is as easy as it is decadent.
Ingredients
- 8 oz (225 g) semi-sweet chocolate, chopped (I love Ghirardelli or Theo)
- 1 cup (240 ml) heavy whipping cream, cold (use full-fat for best volume)
- 2 large eggs, room temperature, separated (organic or cage-free preferred)
- 1/4 cup (50 g) granulated sugar
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- Optional garnishes: fresh raspberries, whipped cream, shaved chocolate, mint leaves
Instructions
- Place chopped chocolate in a heatproof bowl over simmering water (double boiler). Stir gently until smooth—about 3–4 minutes. Remove from heat and stir in vanilla. Let cool to room temperature (warm chocolate will deflate your whipped cream).
- In a clean bowl, beat egg whites with salt until soft peaks form, then gradually add sugar. Continue whipping to glossy, stiff peaks—this adds volume and lightness.
- In another chilled bowl, whisk heavy cream until soft peaks hold—don’t overbeat or it’ll turn grainy.
- Fold one-third of whipped cream into cooled chocolate to lighten, then gently fold in remaining cream. Next, fold in egg whites in two batches—use slow, sweeping motions to keep it airy.
- Spoon mousse into individual ramekins or a large serving dish. Cover and refrigerate at least 2 hours (overnight if you can)—this helps flavors meld and the texture firm up.
- Just before serving, top with berries, a dusting of cocoa powder, or a swirl of fresh whipped cream. Enjoy that first spoonful of fluffy decadence!
Notes
I learned that room-temperature eggs whip better—cold eggs stick to the bowl. Also, don’t rush cooling the melted chocolate; it needs to be only slightly warm so as not to melt the whipped cream. For ultra-silky mousse, some chefs strain the mixture before chilling—use a fine mesh sieve if you want that extra-smooth finish.
Nutrition
Calories: 250kcal
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