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

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.

Questions

Can I make Chocolate Mousse dairy-free?

Yes. The dairy in this entry 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.

Can I make Chocolate Mousse ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Chocolate Mousse?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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