Dark Chocolate Mousse
This recipe creates a luxurious dark chocolate mousse, combining rich melted bittersweet chocolate with delicately folded whipped cream and stiff, airy egg whites. Chilled until set, it yields a light, decadent, and sophisticated dessert with a velvety texture that melts in your mouth.
Equipment
- 2 Large Mixing Bowls At least two are needed for separate whipping of cream and egg whites.
- 1 Electric Mixer Stand mixer or hand-held, for efficient whipping of cream and egg whites.
- 1 Double Boiler Setup Or a heatproof bowl set over a saucepan of simmering water for melting chocolate.
- 1 Whisk Essential for gentle folding of ingredients to maintain aeration.
- 1 Rubber Spatula For scraping bowls and assisting with gentle folding.
Ingredients
Main
- 5 1/4 ounces bittersweet chocolate coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1- ounce sugar
- Sweetened whipped cream for garnish, optional
- Shaved bittersweet chocolate for garnish, optional
Instructions
- Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
Notes
1. Ensure all bowls and whisks for egg whites are absolutely free of any grease, as even a tiny speck of fat can prevent the whites from whipping properly. Use stainless steel or glass bowls for best results.2. When melting chocolate, avoid direct heat and do not let any water or steam come into contact with the chocolate, which can cause it to seize.3. For the whipped cream, start with very cold heavy cream and a chilled bowl and whisk; this helps achieve soft peaks faster and more stably. Be careful not to over-whip, or it will become grainy and butter-like.4. The key to a light and airy mousse is gentle folding. Incorporate the lighter ingredients (egg whites, then cream) into the heavier chocolate mixture gradually, using a 'cut and fold' motion to preserve air. Do not overmix.5. Allow the melted chocolate to cool slightly before folding in the egg whites and cream; if it's too hot, it can scramble the eggs or melt the cream, compromising the texture.