Published
- 2 min read
Classic Chocolate Mousse
A rich and airy dessert made with eggs, cream, and melted chocolate, this classic chocolate mousse offers a velvety texture and deep chocolate flavor. Perfect for an elegant treat or make-ahead dessert.
Info
- Prep Time: 25 minutes
- Chill Time: 4 hours or up to 2 days
- Servings: 6–8
Ingredients
- Eggs – 3, separated
- Granulated sugar – 1/3 cup (66g)
- Heavy whipping cream – 2 1/4 cups (540mL), divided
- Semi-sweet chocolate – 7 oz, finely chopped
Optional Toppings
- Whipped cream
- Chocolate shavings
Procedure
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In a large bowl, whisk together the egg yolks and sugar for about 1 minute until lightened in color and velvety.
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In a small saucepan, heat 1 1/4 cups of cream over medium heat until steaming (about 4 minutes). Remove from heat.
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Add the chopped chocolate to the hot cream and stir constantly until fully melted.
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Slowly whisk the chocolate mixture into the yolk mixture until fully combined. Set aside to cool, stirring occasionally, until just barely warm to the touch (about 30 minutes).
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In a separate clean bowl, beat the egg whites until stiff peaks form.
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Fold one-third of the egg whites into the chocolate mixture to loosen it. Then gently fold in the remaining egg whites until only a few streaks remain.
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In another bowl, beat the remaining 1 cup of cream until stiff peaks form.
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Fold the whipped cream into the chocolate mixture until fully incorporated.
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Spoon the mousse into 6 to 8 small serving glasses or ramekins.
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Chill in the refrigerator for at least 4 hours or up to 2 days. If chilling for longer than a few hours, loosely cover the glasses to prevent drying.
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Serve topped with whipped cream and chocolate shavings, if desired.
Notes
- Use high-quality chocolate for the best flavor.
- For safety, use pasteurized eggs if concerned about raw egg consumption.
- The mousse can also be piped into glasses for a more elegant presentation.