Chocolate Mousse
Dark chocolate mousse made with 70% cocoa, whipped egg whites and butter. Rich and deeply chocolatey. It’s creamy, airy, and melting on the tongue, like a cloud of chocolate rather than a heavy pudding, with that airy foam structure that makes it disappear faster than it took to make!
Ingredients
- 200 gr dark chocolate good quality, 70% cocoa
- 4 eggs
- 50 gr caster sugar
- 100 gr unsalted butter
- 1 tsp vanilla extract optional
- 1 pinch salt
Equipment
- 1 saucepan for bain-marie
- 1 double boiler pot for melting chocolate
- 1 spatula
- 1 electric mixer or whisk
Instructions
1. Melt the chocolate and butter
- Place the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (bain-marie). Stir gently until fully melted and smooth. Remove from the heat and allow to cool slightly.
2. Whisk the egg yolks and sugar
- In a separate bowl, whisk the egg yolks and caster sugar until pale and creamy. Add the vanilla here if using. Gently fold this into the melted chocolate and butter until thoroughly combined.
3. Beat the egg whites
- In a clean bowl, add a pinch of salt to the egg whites and whisk to stiff, glossy peaks.
4. Fold the egg whites into the chocolate mixture
- Add one-third of the whites to the chocolate and stir to lighten it. Then gently fold in the rest in two additions, taking care not to deflate the mousse.
5. Chill the mousse
- Spoon into serving bowls or glasses, cover, and refrigerate for at least 3–4 hours, or until set and airy.
6. Serve
- Serve chilled, optionally topped with a dusting of cocoa or a dollop of lightly whipped cream.
Notes
- For the best results, use the freshest eggs possible.
- The mousse has raw eggs, so avoid if pregnant or if concerned about egg safety.
- Folding in the egg whites gently preserves the airy texture that defines this classic dessert.