Yield: 4 servings Total Time: 2 hrs (Prep 20 | Chill 1–2 hrs)
Gear: Mixing bowls, whisk, rubber spatula, heatproof bowl
Ingredients
- 115 g (4 oz) dark chocolate (60–70% cocoa), chopped
- 2 large eggs, separated (room temperature)
- 25 g (2 tbsp) sugar
- 120 ml (½ cup) heavy cream, cold
Steps to Make It
- Step 1: Melt chocolate gently over a double boiler (or microwave in 20-sec bursts). Cool slightly to avoid scrambling eggs.
- Step 2: Stir egg yolks into the cooled chocolate until smooth.
- Step 3: In a clean bowl, whip egg whites with sugar until glossy stiff peaks form.
- Step 4: Gently fold the whipped egg whites into the chocolate mixture with a spatula.
- Step 5: In another chilled bowl, whip the cream until soft peaks form. Fold into the chocolate mixture until just combined.
- Step 6: Spoon mousse into serving cups; chill for 1–2 hrs until set.
Cook Tips
- Use high-quality chocolate for best flavor and texture.
- Fold egg whites and cream very gently to keep the mousse airy.
- Garnish with berries, shaved chocolate, or whipped cream before serving.
- If concerned about raw eggs, use pasteurized eggs.
Quick Reference
- Step 1: Melt chocolate, cool slightly.
- Step 2: Add yolks → smooth.
- Step 3: Whip whites + sugar → stiff peaks.
- Step 4: Fold whites into chocolate.
- Step 5: Whip cream → fold in.
- Step 6: Chill 1–2 hrs.
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