Chocolate Mousse
Light, airy, and intensely chocolatey dessert perfect for any occasion
Yield: Serves 4 | Total time: 6 hours (including chilling)
A delicate mousse with the richness of dark chocolate balanced by the creaminess of fresh cream and a light, fluffy texture. This dessert is elegant yet simple, with a smooth melt-in-the-mouth finish.
Ingredients
Mousse Base
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200 g fresh cream
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200 g dark chocolate (grated)
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¼ cup butter
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¼ cup milk
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1 egg yolk (separated from the white)
For Garnish
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Chocolate chips or chocolate crumble
Method
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Whip the cream:
Whip the fresh cream until soft peaks form. Set aside in the refrigerator. -
Melt the chocolate mixture:
In the top vessel of a double boiler (a bowl placed over simmering water), combine the grated dark chocolate, butter, and milk. Stir occasionally over low heat until the mixture is smooth and well combined. -
Add egg yolk:
Beat the egg yolk lightly. Remove the chocolate mixture from heat just as it starts to boil and quickly stir in the beaten egg yolk to combine thoroughly. -
Whip egg white:
Whip the egg white until foamy but not stiff. -
Fold in egg white:
Gradually fold the foamy egg white into the warm chocolate mixture gently to retain airiness. -
Combine with whipped cream:
Slowly pour this chocolate and egg mixture into the whipped cream. Whip gently but evenly in one direction until fully blended. -
Chill the mousse:
Divide the mousse evenly into serving ramekins or glasses. Chill in the refrigerator for at least 5 hours until set. -
Serve:
Garnish with chocolate chips or crumble before serving chilled.
Chef’s Notes
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Use good-quality dark chocolate for the best flavor.
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Be careful not to overheat the chocolate mixture to avoid burning or curdling the egg yolk.
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Folding gently keeps the mousse light and airy.
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The chilling time is essential for the mousse to set perfectly.
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For a richer mousse, you can add a teaspoon of espresso powder to the chocolate while melting.
