Servings
Font
Back
Chocolate Mousse
5 from 12 votes

Chocolate Mousse

Chocolate Mousse blends melted semi-sweet chocolate and cold butter with egg yolks to create a rich base. Carefully folding in sugar-stiffened egg whites adds airiness to the texture, resulting in a smooth, light dessert. Chilled for 90 to 120 minutes, it develops a delicate, creamy consistency complemented by optional whipped cream and berries for garnish.

Prep Time
15 mins
Cook Time
5 mins
Additional Time
1 hr 30 mins
Servings: 8
Calories: 284 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. Heat a medium size pot of water over low heat to the halfway mark until simmering.
  2. Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
  3. Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
  4. Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
  5. Next, whisk in 1 egg at a time until mixed in. Set aside.
  6. 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.
  7. Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
  8. 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.
  9. Place the bowl in the refrigerator for 90 – 120 minutes or set.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 284

% 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.