Decadent Dark Chocolate Mousse (Printable)
Indulge in a rich, silky dessert highlighting intense dark chocolate and a light, airy texture.
# Ingredient List:
→ Chocolate Base
01 - 5.3 oz high-quality dark chocolate (70% cocoa), chopped
02 - 2.1 tbsp unsalted butter, cubed
→ Eggs
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
→ Cream
05 - 2/3 cup heavy cream (minimum 36% fat), chilled
→ Garnish (optional)
06 - Dark chocolate shavings
07 - Fresh berries
08 - Whipped cream
# Directions:
01 - Combine chopped dark chocolate and cubed butter in a heatproof bowl over simmering water. Stir continuously until smooth, then remove from heat and cool slightly.
02 - Whisk egg yolks with half of the sugar (2 tbsp) in a large bowl until pale and creamy.
03 - Gradually fold the melted chocolate mixture into the whisked egg yolks until fully incorporated.
04 - In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Slowly add remaining sugar (2 tbsp) and continue beating until glossy and stiff.
05 - Fold one-third of the egg whites gently into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites in two additions without deflating.
06 - Whip chilled cream until soft peaks form and fold gently into the chocolate mixture for a smooth, uniform texture.
07 - Transfer the mousse into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours until set.
08 - Before serving, garnish with dark chocolate shavings, fresh berries, or whipped cream as desired.
# Expert Tips:
01 -
- It feels like a secret indulgence you can whip up anytime without fancy ingredients
- The balance of creamy mousse and intense dark chocolate is simply unforgettable and comforting
02 -
- Make sure the melted chocolate is not too hot or it will cook the yolks causing a grainy texture
- Folding is key—gentle movements keep the air in, which means fluffy, not dense mousse
03 -
- If your mousse feels heavy, you probably overmixed; gentle folding is your best friend
- The secret ingredient is holding back half the sugar and adding it to the whites slowly for the perfect glossy peaks