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Classic Creamy Chocolate Mousse

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Description

This classic creamy chocolate mousse is a luscious, airy dessert that’s perfect for any occasion. Made with rich chocolate and whipped cream, it melts in your mouth with every bite. Serve it in individual glasses for an elegant presentation.


Ingredients

Units Scale
  • 6 oz (170g) semi-sweet or dark chocolate, chopped
  • 3 large eggs, separated
  • 3 tbsp granulated sugar
  • 1 cup (240ml) heavy cream, cold
  • 1 tsp vanilla extract
  • A pinch of salt

For Garnish (Optional):

  • Whipped cream
  • Shaved chocolate or cocoa powder
  • Fresh berries

Instructions

  • Melt the Chocolate:
    • In a heatproof bowl, melt the chopped chocolate over a double boiler or in the microwave in 20-second intervals, stirring after each, until smooth. Let cool slightly.
  • Prepare the Egg Yolks:
    • In a small bowl, whisk the egg yolks until smooth. Gradually stir them into the melted chocolate until fully combined.
  • Whip the Egg Whites:
    • In a clean bowl, beat the egg whites and a pinch of salt with a hand or stand mixer on medium-high speed until soft peaks form. Gradually add 2 tablespoons of sugar, beating until stiff peaks form.
  • Whip the Cream:
    • In another bowl, whip the cold heavy cream, vanilla extract, and the remaining 1 tablespoon of sugar until soft peaks form.
  • Fold the Mixture Together:
    • Gently fold the whipped cream into the chocolate mixture until combined. Then, carefully fold in the whipped egg whites in two additions, being cautious not to deflate the mixture.
  • Chill:
    • Spoon the mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set.
  • Serve:
    • Before serving, garnish with whipped cream, shaved chocolate, or fresh berries if desired.

Notes

  • Use high-quality chocolate for the best flavor.
  • Ensure the chocolate has cooled slightly before adding the egg yolks to avoid scrambling them.
  • The mousse can be made up to 2 days in advance and stored in the refrigerator.