Chocolate Mousse Whipped Cream (Printable)

Indulge in a rich chocolate mousse topped with light, fresh whipped cream—smooth and decadent.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 0.18 cup granulated sugar, divided
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 0.5 cup heavy cream

→ Whipped Cream Topping

07 - 0.63 cup heavy cream, chilled
08 - 1 tbsp powdered sugar
09 - 0.5 tsp vanilla extract

# Directions:

01 - Melt chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Beat egg yolks with half the sugar and vanilla extract until pale and thick.
03 - Gradually stir melted chocolate into the egg yolk mixture until fully incorporated.
04 - Whip egg whites with a pinch of salt until soft peaks form. Slowly add remaining sugar and continue beating until stiff peaks develop.
05 - Gently fold whipped egg whites into the chocolate mixture in three additions, preserving airiness.
06 - Whip heavy cream to soft peaks and carefully fold into the chocolate mixture until smooth.
07 - Divide the mousse evenly into four serving glasses or ramekins. Cover and refrigerate for at least 2 hours until set.
08 - Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Top each set mousse with a generous dollop of whipped cream before serving.

# Expert Advice:

01 -
  • It tastes like restaurant-quality chocolate heaven but comes together in your own kitchen without any fancy equipment or experience.
  • The folding technique is meditative and forgiving once you understand it, making you feel like a real pastry chef.
  • Two and a half hours sounds long, but most of that is hands-off chilling time while you do literally anything else.
02 -
  • Room temperature eggs are non-negotiable—they whip into volume and incorporate air way better than cold ones, and that air is what prevents a dense, pudding-like texture.
  • The chocolate must be cooled slightly before touching the eggs, or you'll end up with scrambled sweet chocolate soup that can't be fixed.
  • Folding is slower than stirring, but it's the only way to keep all those air bubbles intact—rough mixing collapses them and ruins the whole point.
03 -
  • If your egg whites break while folding, it's not a disaster—the mousse will still be creamy and delicious, just slightly denser. Next time, use a rubber spatula instead of a metal spoon and fold slower.
  • Make the mousse base without the whipped cream the morning of, then fold in fresh whipped cream an hour before serving for the airiest, fluffiest texture possible.

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