Chocolate Mousse with Whipped (Print version)
Rich chocolate mousse paired with light, sweetened whipped cream creates a classic dessert experience.
# What you'll need:
→ Chocolate Mousse
01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 3/4 cup heavy cream
→ Whipped Cream Topping
07 - 2/3 cup heavy cream, chilled
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
→ Garnish (optional)
10 - Chocolate shavings
11 - Fresh berries
# Method:
01 - Place chopped chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl does not touch the water. Stir continuously until completely smooth and melted. Remove from heat and allow to cool slightly while preparing other components.
02 - In a mixing bowl, whisk egg yolks with half of the granulated sugar and vanilla extract until the mixture becomes pale yellow and creamy in consistency. Gently fold the cooled melted chocolate into the yolk mixture until thoroughly incorporated.
03 - Using a clean bowl and beaters, whip egg whites with salt until soft peaks begin to form. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks develop and the whites hold their shape firmly.
04 - In a separate chilled bowl, beat the heavy cream until soft peaks form, being careful not to overwhip. The cream should still have movement and slight softness for proper folding into the chocolate mixture.
05 - Gently fold the whipped cream into the chocolate-yolk mixture using a spatula, incorporating with light, circular motions until just combined. Avoid overmixing to maintain the airy texture of the mousse.
06 - Add the beaten egg whites in three separate additions, folding gently after each addition. Continue folding until the mixture is uniform in color and no white streaks remain visible. The mousse should be smooth and airy.
07 - Divide the mousse evenly among serving glasses or individual bowls. Refrigerate for at least 2 hours or until the mousse is completely set and firm to the touch. The mousse will hold its shape when fully chilled.
08 - Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should be light and fluffy but still slightly soft for easy spreading over the mousse.
09 - Top each chilled mousse with a dollop of the prepared whipped cream. Garnish with chocolate shavings or fresh berries as desired. Serve immediately while the cream is fresh and the mousse is thoroughly chilled.
# Expert advice:
01 -
- The contrast between the silky, intense mousse and the airy whipped cream creates the most luxurious texture in every single spoonful
- This recipe proves that restaurant quality desserts are completely achievable in a home kitchen with just a bit of patience
- There is something deeply satisfying about watching simple ingredients transform into something that looks and tastes absolutely stunning
02 -
- Adding warm melted chocolate directly to egg yolks can scramble them, so always let that chocolate cool first for the safest, silkiest results
- Over folding is the enemy of fluffy mousse, so stop as soon as you no longer see white streaks even if it looks slightly imperfect
03 -
- A splash of coffee or a pinch of espresso powder added to the melted chocolate creates that sophisticated mocha flavor you find in high end restaurants
- Separate your eggs while they are still cold, then let everything come to room temperature for easier whipping and better incorporation