Chocolate Mousse with Whipped Cream (Printable)

Rich and silky chocolate mousse topped with light, sweetened whipped cream for a delightful dessert.

# What You'll Need:

→ Chocolate Mousse

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→ Whipped Cream Topping

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→ Garnish

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# Directions:

01 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Add the chopped dark chocolate and stir continuously until completely smooth and melted. Remove from heat and allow to cool for about 5 minutes until just warm to the touch.
02 - In a clean mixing bowl, combine the 3 egg yolks with half of the granulated sugar (about 0.7 oz) and 1 teaspoon vanilla extract. Whisk vigorously with a hand whisk or electric mixer until the mixture becomes pale, thick, and creamy, approximately 3-4 minutes. Gently fold the warm melted chocolate into the yolk mixture until fully incorporated.
03 - Using a completely clean and dry bowl, beat the 3 egg whites with the pinch of salt on medium speed until soft peaks begin to form. Gradually sprinkle in the remaining sugar while continuing to beat. Increase speed to high and continue whipping until stiff, glossy peaks form and the whites hold their shape when the whisk is lifted.
04 - In a separate chilled bowl, beat the 0.85 cup heavy cream on medium-high speed until soft peaks form. Be careful not to overwhip—the cream should still have a slight movement when the bowl is tilted.
05 - Add about one-third of the whipped cream to the chocolate-yolk mixture and fold gently using a rubber spatula to lighten the base. Add the remaining whipped cream and fold until just combined, maintaining as much air as possible. The mixture should be smooth and uniform with no white streaks visible.
06 - Gently fold the stiff egg whites into the chocolate mixture in three separate additions. Use a spatula with a lifting and folding motion from the bottom of the bowl to the top, rotating the bowl as you work. Continue until no white streaks remain but take care not to deflate the mixture.
07 - Divide the mousse evenly among 4 serving glasses, small bowls, or ramekins. Smooth the tops with the back of a spoon. Cover with plastic wrap and refrigerate for at least 2 hours, or until the mousse is completely set and holds its shape when touched.
08 - Just before serving, combine the 0.63 cup chilled heavy cream, 1 tablespoon powdered sugar, and 0.5 teaspoon vanilla extract in a chilled bowl. Beat on medium-high speed until soft, billowy peaks form. The cream should hold its shape but still appear smooth and creamy.
09 - Remove the chilled mousse from the refrigerator. Spoon or pipe the whipped cream generously over the top of each serving. Garnish with chocolate shavings and fresh berries if desired. Serve immediately while the mousse is cold and the topping is freshly whipped.

# Expert Advice:

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  • The texture is impossibly light yet intensely chocolatey, like eating a cloud that somehow tastes like luxury
  • It looks impressive served in clear glasses but comes together faster than most cakes
  • The make ahead nature means you can actually enjoy your own dinner party
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  • Egg whites will not whip properly if any yolk gets into them, so separate eggs carefully
  • Overfolding is the most common mistake. Stop as soon as you no longer see white streaks.
  • The mousse needs the full chilling time to set properly or it will be too soft to serve
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  • Everything that touches your egg whites must be completely clean and grease free
  • Room temperature eggs whip up faster and incorporate more easily into the mixture

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