Chocolate Mousse
User Reviews
5
Chocolate Mousse
Description
The Chocolate Mousse recipe involves separating eggs and whisking yolks with sugar until velvety, while heating heavy cream just to steaming point to melt finely chopped semi-sweet chocolate. The chocolate mixture is slowly incorporated into the yolks and cooled to a barely warm temperature to avoid scrambling the eggs. Separately, egg whites are beaten to stiff peaks and folded carefully into the chocolate base to maintain airiness. Additional whipped cream is created and folded into the mixture, resulting in a mousse that is rich yet light.
The mousse is portioned into individual servings and chilled for several hours or up to two days to develop structure. Serving suggestions include whipped cream and chocolate shavings on top, adding a creamy and textural contrast. The mousse achieves a delicate balance of creamy texture and intense chocolate flavor without heaviness.
Care is taken to separate eggs when cold for ease while whipping egg whites at room temperature for volume. Cooling the chocolate mixture properly prevents lumpy texture or scrambled eggs. If chocolate does not fully melt initially, gentle reheating is recommended. Chocolate shavings can be made simply by scraping a chocolate bar at an angle.
Ingredients
- 3 egg separated
- ⅓ cup granulated sugar (66g)
- 2¼ cups heavy whipping cream divided (540mL)
- 7 ounces semi-sweet chocolate bars finely chopped
Toppings
- Whipped Cream
- chocolate shavings
Instructions
- In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
- In a small saucepan, heat 1¼ cups of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
- Add the chocolate and stir constantly until fully melted. Slowly whisk chocolate into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
- In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
- In a large bowl, beat the remaining 1 cup of cream until stiff peaks form. Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse.
- Chill until set, about 4 hours or up to 2 days. (If chilling for more than a few hours before serving, loosely cover the mousse to keep it from forming a skin and drying out.) Serve topped with whipped cream and chocolate shavings, if desired.
Notes
- Separate eggs when cold and bring whites closer to room temperature before whipping for better volume.
- Cool the chocolate mixture before adding to egg yolks to prevent scrambling.
- Do not let the chocolate mixture cool too long to avoid hardening and lumps in mousse.
- Reheat gently if chopped chocolate does not melt completely in cream initially.
- Create chocolate shavings by scraping the chocolate bar with a knife held at an angle before chopping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 53mg | 2% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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