Chocolate Mousse

Name: Chocolate Mousse
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 170 g Dark chocolate; 3 Eggs; 200 ml Heavy cream; 3 tbsp Sugar; 20 g Butter; Salt; 0.5 tsp Vanilla extract

The classic French dessert — melted chocolate folded with whipped cream and eggs until airy and light. Rich yet melt-in-the-mouth, it needs no oven: just a few ingredients whisked together and chilled until set.

Ingredients

4servings

Dark chocolate · ~70%, chopped170 g
Eggs · yolks and whites separated3
Heavy cream · cold200 ml
Sugar3 tbsp
Butter · optional, for gloss20 g
Salt · a pinch
Vanilla extract · optional0.5 tsp

Steps

Gently melt the chocolate (and butter) over a water bath or in the microwave and let it cool slightly. Stir in the egg yolks one at a time.
⏲ 5 min
Whip the cold cream with 1 tbsp sugar to soft peaks — don't overwhip.
⏲ 3 min
Whisk the egg whites with a pinch of salt, adding the remaining sugar gradually, to a firm meringue.
⏲ 4 min
Fold the whipped cream lightly into the chocolate, then fold in the meringue in three additions, going bottom to top so it stays airy.
⏲ 3 min
Divide into cups or a bowl and chill for at least 2 hours until set. Top with whipped cream and chocolate shavings if you like.
⏲ 1 min

Tips & Variations

Variations

Eggless mousse: Just chocolate and whipped cream for a simpler version.
Mocha mousse: Add a tablespoon of strong espresso to the melted chocolate.
Orange mousse: Fold in orange zest and a splash of Grand Marnier.
Vegan: Replace the meringue with whipped aquafaba (chickpea water).

Tips

Let the chocolate cool slightly before adding the yolks so they don't cook.
Fold the meringue in three additions, gently, to keep the air in.
Chill for at least 2 hours (overnight is even better) for the right texture.
The chocolate makes the dessert — use good dark chocolate.

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