Mousse au Chocolat
Mousse au Chocolat is a quintessential French dessert made with rich dark chocolate folded into whipped cream and beaten egg whites to create a light, airy texture. Smooth and decadent, yet surprisingly light on the palate, it balances deep chocolate flavor with a melt-in-the-mouth creaminess. Traditionally served in small glasses or bowls, Mousse au Chocolat is elegant enough for dinner parties but simple enough to enjoy as a weeknight indulgence. It’s a dessert that embodies the refined charm of French cuisine.
Ingredients
Method
- Melt chocolate: Place chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler method). Stir gently until melted and smooth. Remove from heat and let cool slightly so it isn’t too hot when adding eggs.
- Prepare yolks: In a small bowl, whisk egg yolks with vanilla until smooth. Slowly stir into melted chocolate until well combined. The mixture should be glossy and slightly thick.
- Beat whites: In a separate clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. This gives the mousse its airy texture.
- Whip cream: In another bowl, whip heavy cream until soft peaks form. Do not overwhip—cream should hold shape but remain smooth.
- Fold components: Gently fold whipped cream into the chocolate mixture using a spatula. Once partially incorporated, fold in beaten egg whites in three additions. Work slowly and carefully to preserve as much air as possible.
- Portion mousse: Spoon mousse into 6 small glasses, cups, or ramekins. Smooth tops with a spatula or leave rustic swirls for a homemade look.
- Chill: Refrigerate for at least 2 hours, or until mousse is firm and set. This resting time allows flavors to deepen and texture to stabilize.
- Serve: Garnish with chocolate shavings, whipped cream, or fresh berries. Serve chilled.
Nutrition Facts (per serving)
Notes
Use high-quality chocolate for the best flavor.
Egg whites should be beaten in a grease-free bowl to reach full volume.
For a boozy variation, add 1 tbsp Grand Marnier, rum, or coffee liqueur to the chocolate mixture.
Mousse can be made a day ahead and kept refrigerated until serving.
Egg whites should be beaten in a grease-free bowl to reach full volume.
For a boozy variation, add 1 tbsp Grand Marnier, rum, or coffee liqueur to the chocolate mixture.
Mousse can be made a day ahead and kept refrigerated until serving.