Description
A classic French Chocolate Mousse that is rich, creamy, and intensely chocolaty. This no-bake dessert combines melted semi-sweet chocolate and butter with whipped cream and egg whites to create a light and airy texture. Perfectly chilled and ready to enjoy in just a few hours, it’s an elegant and easy dessert that satisfies any chocolate craving.
Ingredients
Scale
Chocolate Mixture
- 6 ounces semi-sweet or dark chocolate, chopped
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
Whipped Cream
- 1 cup heavy whipping cream
Instructions
- Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water, melt the chopped semi-sweet or dark chocolate with unsalted butter, stirring frequently until smooth and fully combined. Remove the bowl from heat and allow the mixture to cool slightly.
- Combine Egg Yolks and Vanilla: In a separate bowl, whisk the egg yolks with the pure vanilla extract until fully blended. Slowly stir this mixture into the slightly cooled chocolate to create a smooth base.
- Whip Egg Whites: In another clean bowl, add a pinch of salt to the egg whites and beat them until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form, ensuring the meringue is stable and glossy.
- Whip Cream: Separately, whip the heavy whipping cream until it holds soft peaks. Be careful not to overwhip; the cream should be smooth and airy.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and egg yolk mixture until just combined, maintaining the light texture of the mousse.
- Fold in Egg Whites: Carefully fold the stiff egg whites into the chocolate mixture in two additions. Take care not to deflate the air incorporated in the meringue to keep the mousse light and fluffy.
- Chill and Set: Spoon the finished mousse into individual serving cups or bowls. Refrigerate for at least 2 hours, or until the mousse is fully set and chilled.
Notes
- Use high-quality chocolate for the best flavor and texture.
- For a more intense chocolate taste, opt for bittersweet chocolate instead of semi-sweet.
- This recipe contains raw eggs. For safety, use pasteurized eggs if preferred or required.
- To garnish, top with additional whipped cream, shaved chocolate, or fresh berries for an elegant presentation.
