Chocolate Mousse
A classic French chocolate mousse with an impossibly light and airy texture. Made with dark chocolate, eggs, and whipped cream — rich yet ethereally delicate.
Ingredients
- 8 oz dark chocolate (70% cacao), finely chopped
- 3 tbsp unsalted butter, cubed
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 large egg whites, room temperature
- pinch salt
- 1 cup heavy whipping cream, cold
Instructions
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1
Melt 8 oz finely chopped dark chocolate (70% cacao) and 3 tbsp cubed unsalted butter together in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove from heat and let cool to room temperature.
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2
Whisk 4 large egg yolks, 1/4 cup granulated sugar, and 1 tsp vanilla extract into the cooled chocolate mixture until smooth.
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3
In a clean bowl, whip 4 room temperature large egg whites with pinch salt to firm peaks.
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4
In a separate bowl, whip 1 cup cold heavy whipping cream to soft peaks.
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5
Gently fold the whipped cream into the chocolate mixture until just combined.
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6
Fold in the egg whites in three additions, using a light hand to preserve the airiness.
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7
Divide among serving glasses. Cover and refrigerate for at least 2 hours, or overnight. Garnish with a little grated chocolate or a dollop of cream before serving.