Chocolate Mousse
If you're looking for a light and airy chocolate mousse recipe, you absolutely have to try this one. It's very easy to make; the hardest part is waiting while it chills in the fridge. You'll find tips and step-by-step instructions for the recipe below.
The truth is, I haven’t made chocolate mousse at home very often. There’s no particular reason for this honestly, it just slipped my mind. Years ago, I had it at a restaurant and it left a lasting impression on me. After that, I tried making it at home once or twice, but those attempts didn’t turn out very well. This week, I developed this recipe and was confident it would work, and it did!
With Valentine’s Day approaching, I wanted to work on a dessert series inspired by the occasion. And what could be a more perfect Valentine’s Day dessert than chocolate mousse? It doesn’t require much time, effort, or even many ingredients. In fact, most of these ingredients can usually be found in any fridge.
Tips and tricks
Whip the cream to soft peaks - For a silky mousse, whip the cream only to soft peaks. Over-whipping can cause the mousse to become grainy.
Fold gently - When combining whipped cream or egg whites with melted chocolate, use a folding motion to retain as much air as possible. A spatula works best for this. Avoid overmixing, as it can deflate the mousse.
Chill in the fridge - Let the mousse chill in the fridge for at least 3 hours. This allows the flavors to meld and the texture to set. Serve it cold for the best results.
Frequently asked questions
1. How to store chocolate mousse?
You can store chocolate mousse in the fridge for up to two days. Because it’s made out of eggs, I would not recommend storing it any longer.
2. Can I freeze chocolate mousse?
I do not recommend freezing chocolate mousse because the texture will significantly change. It’s an easy recipe that you can whip up in no time.
3. Is it safe to eat raw eggs?
Lightly heating them over a double boiler helps reduce the risk of foodborne illnesses by gently pasteurizing the eggs. This means, you beat the eggs whites and the egg yolks over a saucepan filled with simmering water. Make sure the water is not boiling, as this can cook the eggs which we don’t want.
Ingredients you will need for this recipe
Eggs: Egg yolks create richness and creaminess, while egg whites provide lightness and an airy , fluffy texture.
Chocolate: Make sure to use high quality 60% dark chocolate. Milk chocolate balances the dark chocolate’s intensity with sweetness.
Butter: Adds richness and smoothness to the mousse. It also helps the chocolate melt more evenly when added to it.
Sugar: Provides sweetness and balances the bitterness of dark chocolate. It also helps stabilize whipped egg whites or the egg yolks when added.
Whipping cream: Whip only to soft peaks to ensure it folds smoothly into the chocolate mixture without deflating.
Step by step directions
1. Chop the chocolate into small pieces and place it into a small saucepan along with the butter.
2. Place the saucepan on the stovetop and let it all melt over low heat, stirring frequently. You can also do this in the microwave with 30 second intervals between stirring. Once ready, set aside.
3. Now prepare the double boiler. Place water about halfway up in another saucepan and let it come to a simmer.
4. While the water is heating, separate the egg whites from the egg yolks.
5. Add half of the sugar to the egg yolks and place the bowl over the double boiler. Using a hand mixer, beat until fluffy and pale.
6. Once ready, take the bowl off the double boiler and mix in the melted chocolate, then set aside.
7. Now add the other half of the sugar to the egg white mixture, and place it over the double boiler, beating it until stiff peaks form. Set aside.
8. In another bowl, whisk the whipping cream until soft peaks form (do not overwhisk it).
9. Now time to assemble. First, you wanna fold the whipped cream into the chocolate mixture, then slowly fold in the fluffy egg whites.
10. Pour into a cup or whatever dish you’re using and let it chill in the fridge for a minimum of 3 hours before serving.
11. Enjoy.
Chocolate Mousse
Ingredients
- 3 eggs, separated
- 100g 60% dark chocolate
- 50g milk chocolate
- 20g unsalted butter
- 60g sugar
- 100g whipping cream
Instructions
- Chop the chocolate into small pieces and place it into a small saucepan along with the butter.
- Place the saucepan on the stovetop and let it all melt over low heat, stirring frequently. You can also do this in the microwave with 30 second intervals between stirring. Once ready, set aside.
- Now prepare the double boiler. Place water about halfway up in another saucepan and let it come to a simmer.
- While the water is heating, separate the egg whites from the egg yolks.
- Add half of the sugar to the egg yolks and place the bowl over the double boiler. Using a hand mixer, beat until fluffy and pale.
- Once ready, take the bowl off the double boiler and mix in the melted chocolate, then set aside.
- Now add the other half of the sugar to the egg white mixture, and place it over the double boiler, beating it until stiff peaks form. Set aside.
- In another bowl, whisk the whipping cream until soft peaks form (do not overwhisk it).
- Now time to assemble. First, you wanna fold the whipped cream into the chocolate mixture, then slowly fold in the fluffy egg whites.
- Pour into a cup or whatever dish you’re using and let it chill in the fridge for a minimum of 3 hours before serving.
- Enjoy.
Nutrition Facts
Calories
439Fat
31 gSat. Fat
18 gCarbs
35 gFiber
3 gNet Carbs
32 gSugar
28 gProtein
7 gSodium
61 mgCholesterol
163 mg
