Chocolate Mousse
Instructions
- 1
Separate the eggs, placing whites in a large mixing bowl and yolks in a medium bowl. Let whites come to room temperature.
- 2
Chop the chocolate into small pieces and melt in a double boiler or microwave in 30-second intervals, stirring between each. Let cool slightly.
- 3
Whisk the egg yolks with vanilla extract until well combined. Slowly whisk in the melted chocolate until smooth.
- 4
In a separate bowl, whip 200ml (3/4 cup) of the heavy cream to soft peaks. Gently fold into the chocolate mixture.
- 5
Add salt to egg whites and beat with an electric mixer until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form.
- 6
Fold 1/3 of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two additions, being careful not to deflate.
- 7
Divide mousse among 6 serving glasses or ramekins. Cover and refrigerate for at least 4 hours or overnight.
- 8
Before serving, whip remaining 100ml (1/3 cup) cream to soft peaks and dollop on each mousse. Optional: garnish with chocolate shavings.
Chef's Note
"This silky chocolate mousse has been my go-to dessert for dinner parties for years—it looks impressive but requires just a few simple techniques. Take your time folding the cream gently to keep it airy, and you'll create pure chocolate magic every time."
