Rich Silky Chocolate Mousse (Printable)
Rich, silky chocolate mousse topped with fresh whipped cream for an indulgent treat.
# What You'll Need:
→ Chocolate Mousse
01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 2 tbsp unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp vanilla extract
06 - Pinch of salt
→ Homemade Whipped Cream
07 - 1 cup heavy cream, chilled
08 - 2 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
# How to Make It:
01 - Combine chopped dark chocolate and unsalted butter in a heatproof bowl set over simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half of the granulated sugar and vanilla extract until pale and creamy, then gradually fold in the melted chocolate mixture.
03 - In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks develop.
04 - Gently fold the beaten egg whites into the chocolate mixture in three additions, taking care not to deflate the mixture.
05 - Divide the mousse evenly among four serving glasses, cover, and refrigerate for at least 2 hours or until set.
06 - Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - Top each mousse serving with a generous dollop of freshly whipped cream immediately before serving.
# Expert Hacks:
01 -
- It tastes like you spent hours in the kitchen, but it's actually faster than you'd think.
- The mousse has this perfect balance of decadence and lightness that somehow satisfies without weighing you down.
- Fresh whipped cream on top adds that little moment of texture that makes people pause mid-bite.
02 -
- Raw eggs are a real concern for some, so source from trusted sources or use pasteurized eggs if you're serving to anyone vulnerable—it's not worth the risk.
- Folding is genuinely more important than it sounds; deflate your whites and the mousse turns dense instead of ethereal.
03 -
- Use chocolate you actually enjoy eating—since it's the main ingredient, quality makes a huge difference in how satisfying the final mousse tastes.
- Keep your mixing bowls and beaters scrupulously clean and dry, especially for whipping egg whites, because any fat or moisture will prevent them from reaching stiff peaks.