Dark Chocolate Mousse

Dark Chocolate Mousse

Yield: 4 servings Preparation Time: 20 minutes Chilling Time: 2 hours


  • 6 oz (170g) good-quality dark chocolate (70% cocoa or higher), chopped
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream
  • Optional garnishes: whipped cream, shaved chocolate, berries, mint leaves


  1. Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Melt the chocolate over a pot of simmering water (double boiler), stirring occasionally until smooth. Remove from heat and let it cool slightly.
  2. Whip the Egg Yolks: In a separate bowl, whisk the egg yolks with half of the granulated sugar until the mixture becomes pale and slightly thickened. This can be done using a hand whisk or an electric mixer. Stir in the vanilla extract.
  3. Combine with Chocolate: Gradually whisk the melted chocolate into the egg yolk mixture until well combined. The warm chocolate will incorporate smoothly with the egg yolks.
  4. Whip the Cream: In another bowl, whip the heavy whipping cream until soft peaks form. You want the cream to be airy and light but not over-whipped.
  5. Fold in Cream: Gently fold the whipped cream into the chocolate mixture using a spatula. Do this in several batches, being careful not to overmix and deflate the mixture.
  6. Whip the Egg Whites: In a clean, dry bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue whipping until glossy and stiff peaks form.
  7. Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate mixture. Again, do this gently to maintain the mousse’s lightness.
  8. Chill: Divide the dark chocolate mousse among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
  9. Serve: Before serving, you can garnish the mousse with a dollop of whipped cream, shaved chocolate, berries, or mint leaves.

Chef’s Tips:

  • Use high-quality dark chocolate for the best flavor and texture.
  • Make sure to fold in the whipped cream and egg whites gently to maintain the mousse’s airy texture.
  • Allow the mousse to chill for the recommended time to ensure it’s fully set and has the desired consistency.
  • This mousse is rich, so serving it in smaller portions is often satisfying.
  • Feel free to adjust the sweetness by adding more or less sugar, depending on your preference.

Leave a Comment

Exit mobile version