Introduction
Chocolate mousse is a classic, timeless French dessert that is rich and airy and chocolatey and delicious.
This beginner-friendly recipe is perfect for anyone who wants to give chocolate mousse a go.
Tools you’ll need
- a mixing bowl
- a hand or stand mixer
- a silicone spatula
- a heatproof bowl, or one small pot and a bigger pot
- serving glasses or ramekins
Check out my article on essential tools for French baking.
Ingredients
- 200g dark chocolate
- 6 room temperature eggs
- 30g sugar (optional depending on the % of your dark chocolate)
Pro tip ! – Using high quality chocolate will yield better results.
Instruction
Step 1 – Melt the chocolate
Melt the chocolate using a double boiler, or in the microwave. Stir until smooth and let it cool slightly.
Be careful not to overheat your chocolate as it can burn and lose its smoothness.
Step 2 – Separate the eggs
Separate the egg yolks from the egg whites carefully into two separate bowls.
Step 3 – Mix the yolks and the chocolate
Whisk the egg yolks into the melted chocolate using a whisk or spatula until they are fully combined. Make sure to mix as you pour the yolks into the chocolate so as to not cook your eggs.
Step 4 – Whip the egg whites
With the egg whites until they form soft peaks when you lift your mixer. If you are using sugar, gradually add the sugar while continuing to whisk until combined. Check out my french meringue recipe for more insight on how to do this.
Pro tip ! Do not over whisk your egg whites as this will cause them to break and become stiff.
Step 5 – Fold everything together
Gently fold about 1/3 of the egg whites into the chocolate mixture and mix vividly to balance out the textures of the two mixtures. Then, gently fold in the rest of your egg whites in two or three heaps.
Pro tip ! As you fold in the remainder of your egg whites little by little, do not incorporate them into the mix completely until the very last heap. This avoids over mixing the egg whites and having them lose their volume.
Step 6 – Chill
Gently spoon the mousse into your serving glasses or ramekins and refrigerate for at least 3 hours before serving.
Key Tips for Better Chocolate Mousse
Use room temperature eggs for easier mixing and smoother texture.
When folding the egg whites into the chocolate mixture, work slowly and gently to maintain as much air as possible from the beaten egg whites.
Chilling the mousse properly improves both the texture and flavor, don’t skip this step!
And most importantly, enjoy the chocolatey goodness.
