Chocolate Mousse with Whipped Cream (Printable)

Rich, silky chocolate mousse topped with fresh whipped cream. An elegant treat for special occasions.

# What You'll Need:

→ Chocolate Mousse Base

01 - 5.3 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 0.25 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 0.5 cup heavy cream (cold)

→ Whipped Cream Topping

07 - 0.5 cup heavy cream (cold)
08 - 1 tbsp powdered sugar
09 - 0.5 tsp pure vanilla extract

# Directions:

01 - Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks and 2 tbsp of the sugar until pale and thick. Stir in the vanilla extract.
03 - Gradually add the melted chocolate to the yolk mixture, stirring constantly until fully combined.
04 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tbsp sugar and beat until stiff, glossy peaks form.
05 - In another bowl, whip the 0.5 cup heavy cream until soft peaks form.
06 - Gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the beaten egg whites in three additions, taking care not to deflate the mixture.
07 - Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
08 - For the whipped cream, beat the 0.5 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Just before serving, top each mousse with a generous dollop of whipped cream.

# Expert Advice:

01 -
  • It tastes like you spent all day on it, but you really didn't—just 20 minutes of actual work.
  • There's something almost magical about folding air into chocolate and watching it transform into clouds.
  • The contrast between rich mousse and light whipped cream hits that perfect balance every time.
02 -
  • If you fold too roughly or too long, you'll deflate all the air and end up with something dense instead of mousy—take your time and trust the gentle motion.
  • Don't skip melting the chocolate over steam; microwave shortcuts sometimes leave it seized or lumpy, and that shows in every bite.
03 -
  • Room temperature eggs separate cleaner and whip faster than cold ones, so take them out of the fridge 15 minutes before you start.
  • If you accidentally get even a tiny bit of yolk in your whites, start over—fat will keep them from reaching full peaks.

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