Description
An airy and luscious chocolate mousse that’s easy to make with a rich, velvety texture—perfect for an elegant dessert.
Ingredients
Units
Scale
- 1 cup heavy cream, chilled
- 4 oz bittersweet or semisweet chocolate, finely chopped
- 2 large egg whites, room temperature
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Place chopped chocolate in a heatproof bowl set over (not in) simmering water. Stir until melted and smooth, then remove from heat and let cool slightly.
- In a separate chilled bowl, whip the heavy cream and vanilla extract to soft peaks; set aside.
- In another clean bowl, beat egg whites with a pinch of salt until frothy; gradually add sugar and continue to beat until stiff, glossy peaks form.
- Fold about one‑third of beaten egg whites into the slightly cooled chocolate to lighten it.
- Gently fold in remaining egg whites until no streaks remain, then fold in whipped cream in two additions until uniform and airy.
- Spoon or pipe mousse into individual serving dishes. Refrigerate for at least 1 hour (or up to 4 hours) before serving.
- Optional garnish: top with whipped cream, chocolate shavings, or fresh berries right before serving.
Notes
- Use high‑quality chocolate (60–70% cocoa) for best flavor.
- Don’t overheat chocolate—keep stirring and remove from heat just after melting.
- Ensure whipped cream and egg whites are folded gently to preserve airiness.
- Consume within 2 days; keep refrigerated and covered.
- For a boozy touch, add 1 tbsp of liqueur (e.g., Grand Marnier or rum) to the melted chocolate.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg