Classic Chocolate Mousse Recipe Made From Scratch
A timeless dessert that embodies rich, velvety chocolate flavors, perfect for any occasion.
Equipment
- Mixing Bowl
- Double Boiler
- Hand Mixer
Ingredients
Ingredients
- 200 grams High-Quality Dark Chocolate Opt for chocolate with at least 70% cocoa.
- 3 large Eggs Separated into yolks and whites.
- 75 grams Granulated Sugar Divided for yolks and whites.
- 300 milliliters Heavy Whipping Cream For richness and smoothness.
- 1 pinch Salt Enhances chocolate flavor.
- Optional Chocolate Shavings or Berries For serving and garnish.
Instructions
- Prepare your workspace and gather all ingredients. Ensure mixing bowls and utensils are clean and dry.
- Chop the dark chocolate and melt it in a double boiler until smooth. Let it cool slightly.
- Whisk the egg yolks with half of the sugar until pale and thickened.
- Stir the melted chocolate into the egg yolk mixture until well combined.
- In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and whip to stiff peaks.
- Whip the heavy cream until soft peaks form, being careful not to over-whip.
- Fold one-third of the whipped cream into the chocolate-yolk mixture, then fold in the rest gently.
- Gently fold in the whipped egg whites until no streaks remain.
- Spoon the mousse into serving dishes, cover, and refrigerate for at least 4 hours or overnight.
- Garnish with chocolate shavings or berries before serving. Enjoy!
Notes
Store leftovers in the refrigerator for up to three days. Best enjoyed fresh.