Classic Chocolate Mousse
In short: Airy, deeply chocolatey mousse made with dark chocolate, egg yolks, whipped egg whites and cream. Make it the day before for an easy dinner party dessert. It takes about 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 5 min
- Resting
- 4 h
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 385 kcal
Chocolate mousse is chocolate in its lightest form: melted dark chocolate enriched with egg yolks, then folded with whipped egg whites and cream until it is airy but deeply flavored. It needs only a handful of ingredients and no cooking beyond melting the chocolate, but a little care when folding makes the difference between a cloud and a pudding. Make it the day before a dinner party, because it improves as it chills and needs no last-minute work.
Instructions
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Take it off the heat and let it cool for 5 to 10 minutes, until just lukewarm.
- Whisk the egg yolks into the chocolate one at a time, then the vanilla. The mixture will thicken and turn glossy.
- In a clean bowl, whip the cream to soft peaks and refrigerate it while you whip the whites.
- In another clean, dry bowl, beat the egg whites with the salt until soft peaks form. Add the sugar a spoonful at a time and beat until the whites are glossy and hold firm peaks.
- Stir one-third of the whites into the chocolate to loosen it. Then fold in the rest of the whites and the whipped cream in two additions, cutting down through the middle and turning the bowl, until no streaks remain.
- Spoon the mousse into 6 glasses or ramekins. Cover and chill for at least 4 hours, or overnight.
- Serve cold, topped with whipped cream or chocolate shavings if you like.
Tips
- This mousse contains raw eggs. Use very fresh or pasteurized eggs, and do not serve it to young children, pregnant people, older adults or anyone with a weakened immune system.
- Let the chocolate cool to lukewarm before adding the yolks. If it is too hot, the yolks scramble. If it is too cool, the chocolate stiffens and the mousse turns lumpy.
Questions and answers
Why is my chocolate mousse grainy?
The chocolate was probably too hot when the yolks went in, or it set before folding. Cool it to lukewarm, and loosen it with a spoonful of whites before adding the rest.
How far ahead can I make chocolate mousse?
Up to 2 days in the fridge, covered. It sets best after at least 4 hours of chilling.
Can I make chocolate mousse without raw eggs?
Yes. Fold 300 ml (1 1/4 cups) of whipped cream into 200 g of melted, cooled dark chocolate, with no eggs. It is denser and more like a ganache, but safe for everyone.
How long does it take to make Classic Chocolate Mousse?
About 35 min in total: 30 min of preparation and 5 min of cooking.
How many calories are in Classic Chocolate Mousse?
About 385 kcal per serving, with 7 g of protein, 22 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 22 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 14 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
