Chocolate Mousse
This Chocolate Mousse is one of those desserts that’s both comforting and impressive, perfect for sharing with loved ones. My recipe creates a mousse that’s rich and creamy, yet surprisingly light. Best of all, it’s incredibly easy to make with just a few ingredients and a simple technique that truly works.
Ingredients
- 8 ounces semi-sweet chocolate
- ¼ cup unsalted butter, cold
- 4 egg yolks
- 4 egg whites
- 1/3 cup sugar, granulated
- whipped cream, check my homemade recipe
- berries
Instructions
- Heat a medium size pot of water over low heat to the halfway mark until simmering.
- Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
- Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
- Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
- Next, whisk in 1 egg at a time until mixed in. Set aside.
- In a stand mixer add in the egg whites and mix on medium speed until soft peaks are formed, which takes about 3-4 minutes. See note on what to look for.
- Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
- Remove the egg white mixture (a.k.a. merengue) from the stand mixer and add it to the bowl with the chocolate and gently fold in using a rubber spatula until completely mixed in. Don’t over mix.
- Place the bowl in the refrigerator for 90 – 120 minutes or set.
- Serve with whipped cream and berries.
Notes
I highly recommend for making this Chocolate Mousse, to take your time folding the meringue into the chocolate mixture. This step is key to keeping the mousse light and airy. When done gently and with patience, it gives you that smooth, delicate texture that really sets this dessert apart.
Know your soft peaks: Soft peaks will fall over gently when I lift the whisk from the mixer. That tells me they’re just right for the next step.
What about stiff peaks: Stiff peaks stand straight up without collapsing when I lift the whisk. That’s when I know the meringue is ready to fold into the chocolate.
Using raw eggs: Like my French silk pie recipe, this mousse recipe uses eggs that are gently heated but not fully cooked. If you're unsure, I recommend using pasteurized eggs for peace of mind, though I personally have no issue with soft or undercooked yolks.
Setting time: The mousse usually sets in the fridge in about 90 to 120 minutes. You could technically enjoy it sooner, but chilling gives it the perfect texture.
Make Ahead: You can make this recipe up to 3 days in advance, simply keep covered in the refrigerator until it is ready to serve.
How to Store: Keep covered in the refrigerator for up to 5 days.
How to Freeze: You can keep it in the freezer covered for up to 2 months and eat it like ice cream, but if you thaw it, it will break and become too liquidy to eat.
Nutrition
Calories: 284kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 115mgSodium: 33mgPotassium: 195mgFiber: 2gSugar: 19gVitamin A: 321IUCalcium: 31mgIron: 2mg