Chocolate Mousse

Name: Chocolate Mousse
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: French
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

A classic French chocolate mousse with an impossibly light and airy texture. Made with dark chocolate, eggs, and whipped cream - rich yet ethereally delicate.

40 minMediumServes 6320 cal/serving

FrenchDessertStovetopVegetarianNut-FreeGluten-FreePork-FreeNightshade-Free

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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

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.
2

Whisk 4 large egg yolks, 1/4 cup granulated sugar, and 1 tsp vanilla extract into the cooled chocolate mixture until smooth.
3

In a clean bowl, whip 4 room temperature large egg whites with pinch salt to firm peaks.
4

In a separate bowl, whip 1 cup cold heavy whipping cream to soft peaks.
5

Gently fold the whipped cream into the chocolate mixture until just combined.
6

Fold in the egg whites in three additions, using a light hand to preserve the airiness.
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.

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Questions

How much time should I plan for Chocolate Mousse?

As written, 40 minutes: 25 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 7, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Does room temperature really matter in Chocolate Mousse?

Step 3 reads: "In a clean bowl, whip 4 room temperature large egg whites with pinch salt to firm peaks." It does at step 3. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Can I make Chocolate Mousse dairy-free?

Yes. The dairy in Chocolate Mousse is 3 tbsp unsalted butter, cubed, 1 cup heavy whipping cream, cold. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Chocolate Mousse gluten-free?

Yes. As written, nothing in the ingredient list for Chocolate Mousse is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the dark chocolate.

Does Chocolate Mousse contain eggs?

Yes: 4 large egg yolks and 4 large egg whites, room temperature. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Chocolate Mousse?

One serving (the recipe makes 6) is about 320 calories, with 6 g protein, 26 g carbohydrate and 15 g fat, plus 3 g fiber and 6535 mg sodium. The figures are estimates computed from the ingredient list.

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