chocolate mousse
Indulge in this rich and creamy chocolate mousse, a classic dessert that’s perfect for any occasion. With its velvety texture and intense chocolate flavor, this mousse will surely impress your guests.
Equipment
- 1 mixing bowls
- 1 whisk or electric mixer
- 1 rubber spatula
- 4 serving dishes or glasses
- 1 refrigerator
Ingredients
- 200 grams dark chocolate (70% cacao)
- 3 large eggs, separated Make sure the bowl for whipping egg whites is clean and free of grease.
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- a pinch pinch salt
- 200 milliliters heavy cream For a lighter version, substitute half with Greek yogurt.
Instructions
- Begin by melting the dark chocolate. You can do this by breaking the chocolate into smaller pieces and placing it in a heatproof bowl over a pot of simmering water (double boiler method). Stir until melted and smooth. Remove from the heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks with the granulated sugar and vanilla extract until the mixture becomes pale and creamy.
- Slowly pour the melted chocolate into the egg yolk mixture, whisking constantly until fully combined.
- In another bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the mixture.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Divide the mousse into serving dishes or glasses and refrigerate for at least 2 hours or until set.
- Serve chilled. You can top the mousse with whipped cream, chocolate shavings, or fresh berries as desired.
Notes
Make sure that the bowl used for whipping egg whites is clean and free of any grease for better results.
For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
This mousse can be prepared a day in advance; just keep it covered in the refrigerator.