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chocolate mousse-1

Chocolate Mousse

This chocolate mousse is irresistibly smooth, rich, and airy—perfect for a decadent dessert. With minimal ingredients and steps, it’s a great choice for dinner parties or an indulgent treat.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 100 grams dark chocolate (at least 60% cocoa)
  • 240 milliliters heavy cream Plus 60 milliliters (1/4 cup) for melting chocolate.
  • 2 large eggs Separated.
  • 2 tablespoons sugar (30 grams).
  • a pinch salt

Equipment

  • 2 mixing bowls
  • 1 saucepan
  • 1 whisk or electric mixer
  • 1 rubber spatula
  • 1 heatproof bowl
  • 4 serving glasses or bowls
  • 1 measuring cups and spoons

Method
 

  1. Chop the dark chocolate into small pieces and place in a heatproof bowl.
  2. Heat 60 milliliters (1/4 cup) heavy cream in a saucepan just until it starts to simmer. Pour over the chopped chocolate. Let it sit for 1 minute, then stir gently until the chocolate is completely melted and smooth. Set aside to cool slightly.
  3. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar while whisking, and continue until stiff peaks form.
  4. In another bowl, whip the remaining 240 milliliters (1 cup) of heavy cream to soft peaks.
  5. Beat the egg yolks into the slightly cooled chocolate mixture until well combined.
  6. Fold the whipped cream gently into the chocolate mixture using a rubber spatula.
  7. Gently fold in the beaten egg whites in two additions, being careful not to deflate the mixture.
  8. Spoon the mousse into serving glasses or bowls.
  9. Chill in the refrigerator for at least 2 hours, or until set.

Notes

For an alcohol-infused mousse, add 1 tablespoon of coffee liqueur or brandy to the chocolate after melting.
Top with whipped cream, chocolate shavings, or berries before serving.
Always use pasteurized eggs or an egg-free method if serving to children, elderly, or pregnant guests due to the use of raw eggs in traditional mousse.