Chocolate Mousse
User Reviews
5
Chocolate Mousse
Description
The Chocolate Mousse combines melted bittersweet or 70% cocoa cooking chocolate and unsalted butter with whipped cream and sugar-beaten egg whites and yolks. Separating eggs while cold facilitates easy separation, and bringing whites closer to room temperature before whipping helps achieve the desired firm peak consistency that gives the mousse its light structure.
The folding technique integrates the ingredients gently to preserve airiness, creating a mousse with a creamy yet fluffy texture. Unlike eating chocolate, cooking chocolate melts smoothly, preventing graininess and lumps in the final dessert.
This mousse is served chilled and can be presented with whipped cream and chocolate shavings, offering a rich, elegant dessert portioned into small servings. The recipe notes recommend enjoying the mousse within two days for optimal texture, though it can keep up to a week with some aeration loss.
Flavorings like liquor can be added cautiously into the melted chocolate, but care should be taken to avoid seizing. Using full-fat cream capable of whipping is essential for the mousse’s body and stability.
Ingredients
- 3 egg ~55g/2 oz each
- 125g / 4.5 oz dark chocolate bittersweet / 70% cocoa (Note 1, for cooking
- 10g / 0.3 oz butter unsalted
- 1/2 cup cream , full fat (Note 2)
- 3 tbsp caster sugar (superfine white sugar)
Decorations:
- Whipped Cream more
- chocolate Note 3, shavings
Instructions
- For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Yolks: Whisk yolks until uniform.
- Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.
- Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).
- Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
Fold together all ingredients:
- Fold egg yolks into cream using a rubber spatula - 8 folds max. Some streaks is fine.
- Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
- Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Some streaks here are ok.
- Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max, but ensure there are no obvious egg white patches.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
- To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Notes
- Use cooking chocolate with at least 70% cocoa content for smooth melting and rich flavor.
- Whip full-fat cream until stiff peaks form, avoiding over-whipping which can alter texture.
- Separate eggs when cold for ease; allow whites to reach slightly warmer temperature before whipping to firm peaks.
- Add flavorings like liquor to melted chocolate combined with butter, not pure melted chocolate, to prevent seizing.
- Best consumed within two days, but can be stored up to a week in the refrigerator with gentle texture changes.
- Make chocolate shavings by scraping a block of chocolate with a knife at a low angle for garnishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375cal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 171mg | 57% |
| Sodium | 92mg | 4% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 700IU | 14% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
