Chocolate Mousse with Whipped Cream (Printable)
Silky chocolate mousse topped with fluffy whipped cream offers a rich, elegant treat.
# What You'll Need:
→ Chocolate Mousse
01 - 5.3 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 5 fl oz heavy cream, cold
→ Whipped Cream
07 - 5 fl oz heavy cream, cold
08 - 1 tbsp powdered sugar
09 - ½ tsp vanilla extract
# Directions:
01 - Melt dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the sugar until pale and creamy. Stir in the melted chocolate and vanilla extract.
03 - In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks develop.
04 - Whip heavy cream until soft peaks form.
05 - Gently fold whipped cream into the chocolate mixture until just combined. Carefully fold in beaten egg whites in two additions, preserving the airiness.
06 - Divide mousse evenly into 4 serving vessels. Cover and refrigerate for at least 2 hours to set.
07 - Whip remaining heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Top chilled mousse with the whipped cream. Garnish optionally with chocolate shavings, cocoa powder, or fresh berries.
# Expert Advice:
01 -
- It tastes like something from a fancy restaurant but comes together in your own kitchen with just a few bowls and a whisk.
- The texture is so light and creamy that every spoonful feels like a little celebration.
- You can make it ahead and let it chill while you focus on everything else, then top it off right before serving.
02 -
- Make sure your bowl and beaters are completely grease free when whipping egg whites, or they won't rise no matter how long you whisk.
- Fold gently and slowly. I rushed it once and ended up with flat, dense mousse that looked nothing like it should.
- Use fresh eggs since they're not cooked. If that makes you nervous, you can find pasteurized eggs at most grocery stores.
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream. It makes a huge difference in how fast and fluffy it gets.
- Taste your chocolate before you melt it. If it's bitter or bland on its own, it'll taste the same in the mousse, so choose something you'd actually enjoy eating.
- If you're nervous about folding, use a spatula and cut down through the center, then sweep along the bottom and up the side in a gentle, circular motion. It takes a little practice, but you'll get the hang of it.