Chocolate Mousse
User Reviews
5
Chocolate Mousse
Description
Chocolate Mousse is made by melting semi-sweet chocolate with cold butter over a double boiler until smooth. Egg yolks are incorporated next to enrich the mixture. Separately, egg whites are whipped first to soft peaks and then to stiff peaks with sugar, creating a stable meringue. This meringue is folded gently into the chocolate base to maintain a light, airy texture. After chilling in the refrigerator for at least 90 minutes, the mousse sets with a creamy and delicate texture. The dessert is commonly served with whipped cream and fresh berries to add contrast in flavor and presentation.
The flavor combines the bittersweet richness of the chocolate with a subtle sweetness from the sugar and whipped cream. The texture is fluffy and light, owing to the whipped egg whites, counterbalanced by the dense chocolate base. The slow chilling step solidifies the mousse's structure without compromising its silkiness.
This mousse is a classic dessert suitable for finishing a dinner. It pairs well with fresh berries or fruit to brighten its richness and can be prepared up to three days ahead, kept covered in the refrigerator. For longer storage, it can be frozen and enjoyed like ice cream, though thawing may affect texture.
Careful folding during mixing is important to retain the mousse’s lightness. Using pasteurized eggs can offer safety for those concerned with consuming raw eggs as the mixture is gently heated but not fully cooked. Soft and stiff peak stages of egg whites should be observed carefully to ensure proper structure.
Ingredients
- 8 ounces semi-sweet chocolate
- ¼ cup butter cold, unsalted
- 4 egg yolk
- 4 egg white
- 1/3 cup sugar granulated
- Whipped Cream check my homemade recipe
- berries
Instructions
- Heat a medium size pot of water over low heat to the halfway mark until simmering.
- Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
- Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
- Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
- Next, whisk in 1 egg at a time until mixed in. Set aside.
- In a stand mixer add in the egg whites and mix on medium speed until soft peaks are formed, which takes about 3-4 minutes. See note on what to look for.
- Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
- Remove the egg white mixture (a.k.a. merengue) from the stand mixer and add it to the bowl with the chocolate and gently fold in using a rubber spatula until completely mixed in. Don’t over mix.
- Place the bowl in the refrigerator for 90 – 120 minutes or set.
- Serve with whipped cream and berries.
Notes
- Fold the meringue gently into the chocolate to keep the mousse airy and smooth.
- Recognize soft peaks by their gentle fold over when lifting the whisk; stiff peaks stand upright without collapsing.
- Consider using pasteurized eggs for safety, as eggs are gently heated but not fully cooked.
- Chill mousse for 90 to 120 minutes to achieve ideal texture before serving.
- The mousse can be made up to 3 days ahead and stored covered in the refrigerator for up to 5 days.
- Freezing is possible for up to 2 months; serve frozen like ice cream, but thawed mousse will lose its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 33mg | 1% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 321IU | 6% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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