Chocolate Mousse
Ingredients
- 3eggs
- 125g / 4.5 oz 70% cocoa chocolate or bittersweet chocolate
), , break or cut into small 1 cm / 0.2" pieces (Note 1
- 10g / 0.3 oz unsalted butter
- ½ ccream)
, full fat (Note 2
- 3 tbspcaster sugar
superfine white sugar
- More whipped cream
- Chocolate shavings
Note 3
Directions
- 1
For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
- 2
Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- 3
Whisk yolks until uniform.
- 4
Melt chocolate and butter - Place chocolate in a microwave-proof bowl with the butter. Melt in the microwave in 20 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps - we want it at room temperature but still pourable.
- 5
Whip cream - Beat cream until stiff peaks form, being careful not to over-whip (see video).
- 6
Whip whites - Clean the whisks. Add sugar into the egg whites bowl. Beat until firm peaks form. GOAL - flopping "elf hat"! (see video and Note 5 for what this means).
Fold together all ingredients:
- 1
Yolks and cream - Fold egg yolks into cream using a rubber spatula - 8 folds max. Some streaks is fine.
- 2
Check chocolate temperature - The chocolate should be cooled to room temperature but still runny (minimum 35°C / 95°F; ideal 40°C / 104°F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
- 3
Chocolate into cream - Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Some streaks here are ok.
- 4
Fold in egg whites - Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.
- 5
Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max, but ensure there are no obvious egg white patches.
- 6
Chill in fridge - Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
- 7
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Chocolate Mousse
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About this Recipe
Indulge in Classic French Chocolate Mousse
Prepare to elevate your dessert game with this truly exceptional Chocolate Mousse. Forget heavy, overly sweet versions; this recipe embraces the classic French way, delivering a dessert that's both light and airy yet incredibly rich and decadent. It's the kind of Chocolate Mousse you'd find in a fine dining restaurant, made accessible for your home kitchen.
What makes this recipe stand out? We use less cream, allowing the robust, true chocolate flavor of the 70% cocoa or bittersweet chocolate to take center stage. The result is a more intense, sophisticated, and memorable dessert with an unbelievably rich mouthfeel. And don't be intimidated by the elegance – it's surprisingly straightforward to make!
This Chocolate Mousse is an absolute dream for dinner parties. It's elegant, indulgent, but not heavy, meaning your guests will feel perfectly satisfied without being overwhelmed. Plus, its ability to keep beautifully in the fridge makes it the ultimate make-ahead option for stress-free entertaining. A note on the raw eggs: they are absolutely essential for achieving that authentic, cloud-like texture and structure of a proper mousse.
For a truly spectacular finish, serve your chilled Chocolate Mousse garnished with a dollop of fresh whipped cream and a sprinkle of delicate chocolate shavings. It's a simple touch that transforms a wonderful dessert into an unforgettable experience. Enjoy the deep, luscious taste of true chocolate perfection!