Description
This classic chocolate mousse recipe yields a rich, creamy, and airy dessert made from dark cooking chocolate, eggs, sugar, and full-fat cream. Perfectly balanced with a smooth texture and deep chocolate flavor, it is elegantly garnished with whipped cream and chocolate shavings for a delicious treat suitable for any occasion.
Ingredients
Scale
Main Ingredients
- 3 eggs (~55g each)
- 125g dark cooking chocolate, bittersweet / 70% cocoa
- 10g unsalted butter
- 1/2 cup full-fat cream
- 3 tbsp caster sugar (superfine white sugar)
Decorations
- More whipped cream
- Chocolate shavings
Instructions
- Separate eggs: Separate the eggs while they are cold, placing the whites in a large bowl and yolks in a small bowl. Leave the whites aside while preparing other ingredients.
- Whisk yolks: Whisk the egg yolks until uniformly blended.
- Melt chocolate and butter: Break the chocolate into pieces and melt it together with the butter in a microwave-safe bowl in 30-second bursts, stirring between each until smooth. Set aside to cool slightly.
- Whip cream: Beat the full-fat cream until stiff peaks form, taking care not to overwhip.
- Whip egg whites: Add sugar to the egg whites and beat until firm peaks form, which means an “elf hat” floppage at the peak top.
- Fold yolks into cream: Gently fold egg yolks into the whipped cream using a rubber spatula with up to 8 folds, allowing some streaks.
- Check chocolate temperature: Ensure the melted chocolate is runny and warm (around 40°C/104°F). If too cool or thick, microwave in 5-second bursts until runny.
- Incorporate chocolate: Pour the chocolate into the cream and yolk mixture and fold through gently with up to 8 folds, leaving some streaks.
- Add egg whites gradually: Fold 1/4 of the whipped egg whites into the chocolate mixture thoroughly with about 10 folds to blend smoothly.
- Combine remaining whites: Pour the chocolate mixture into the rest of the egg whites and fold carefully until no white lumps remain, aiming for a maximum of 12 folds.
- Chill: Divide the mousse evenly into 4 small serving glasses or pots and refrigerate for at least 6 hours or preferably overnight.
- Serve: Garnish with additional whipped cream and chocolate shavings. Optionally, add raspberries and a small sprig of mint for color and extra flavor.
Notes
- Use cooking chocolate, not eating chocolate, for a smooth melt and proper mousse texture.
- Full-fat cream capable of whipping is necessary; avoid pouring cream that cannot be whipped.
- Make chocolate shavings by scraping a chocolate block at a low angle using a knife.
- Separate eggs while cold, then allow egg whites to warm slightly to aid whipping.
- Whip egg whites to firm peaks for the best texture—not stiff or soft peaks.
- Flavourings like liquor can be added to melted chocolate with butter but avoid adding directly to just melted chocolate to prevent seizing.
- Store mousse refrigerated and consume within 2 days for best aeration, though it can keep up to a week with slight texture changes.
Nutrition
- Serving Size: 125 ml
- Calories: 370 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 210 mg
