Description
This classic Chocolate Mousse recipe is a luscious and airy dessert that combines rich semisweet chocolate with whipped egg whites and cream to create a light yet decadent treat. Perfect for any occasion, this no-bake dessert sets in the refrigerator and is garnished with chocolate shavings for an elegant finish.
Ingredients
Scale
Chocolate Base
- 3 tablespoons unsalted butter
- 6 ounces semisweet chocolate (best quality)
- 3 large eggs (at room temperature, yolks and whites separated)
- ½ teaspoon cream of tartar
- ¼ cup plus 2 tablespoons sugar
Whipped Cream
- ½ cup heavy cream (cold)
- ½ teaspoon vanilla extract
- ½ cup heavy cream (cold)
- 2 teaspoons sugar
Garnish
- Chocolate shavings
Instructions
- Melt Chocolate and Butter: Microwave the unsalted butter and semisweet chocolate in 20-second intervals, stirring between each session, until the chocolate is about 75% melted. Then stir to completely melt the remaining chocolate with residual heat, or melt together in a heatproof bowl over simmering water.
- Add Egg Yolks: Allow the chocolate mixture to cool slightly before whisking in the egg yolks one at a time until the mixture is smooth. Set it aside.
- Whip Egg Whites: In a separate clean bowl, add cream of tartar to the egg whites and beat until soft peaks form. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites into Chocolate: Carefully fold the beaten egg whites into the chocolate mixture using a rubber spatula until fully combined but still light and airy. Set aside.
- Prepare Sweetened Whipped Cream: In a chilled bowl, beat ½ cup cold heavy cream with 2 tablespoons sugar and vanilla extract until medium peaks form.
- Fold Whipped Cream into Mousse: Gently fold the sweetened whipped cream into the chocolate and egg mixture, blending everything without deflating the mousse.
- Chill to Set: Cover the mousse and refrigerate for at least 2 hours to allow it to set properly.
- Prepare Topping: Beat the remaining ½ cup heavy cream with 2 teaspoons sugar until medium peaks form to create the topping.
- Serve: Dollop the whipped cream over the set mousse and garnish with chocolate shavings for an indulgent finish.
Notes
- Ensure eggs are at room temperature for best volume when whipping whites.
- Use high-quality semisweet chocolate for richer flavor.
- Be gentle when folding to maintain the mousse’s airy texture.
- The mousse needs at least 2 hours refrigeration to fully set.
- Chocolate shavings can be made by scraping a block of chocolate with a vegetable peeler.
