This delicious dark chocolate mousse is a quick and creamy dessert that’s perfect for any occasion. Made with simple ingredients you likely already have, it’s light, airy, and indulgently rich. Whether you’re hosting a dinner party or craving a sweet treat, this versatile recipe can be topped with whipped cream or chocolate shavings for an extra touch of elegance!
Recipe Ingredients:
- 5 1/4 ounces bittersweet chocolate, coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1-ounce sugar
- Sweetened whipped cream, for garnish, optional
- Shaved bittersweet chocolate, for garnish, optional
How To Make Dark Chocolate Mousse Recipe?
- Melt the chocolate: Place the chopped chocolate in a large bowl over a bain-marie (double boiler) on low heat. Stir until fully melted, then remove from heat and set aside to cool slightly.
- Whip the cream: Beat the heavy cream over ice until soft peaks form. Keep it at room temperature while you prepare the next steps.
- Whip the egg whites: Use an electric mixer to beat the egg whites to soft peaks. Gradually add the sugar, continuing to beat until firm peaks form.
- Combine the ingredients: Gently fold the egg whites into the melted chocolate with a whisk until nearly incorporated. Next, fold in the whipped cream carefully until smooth and fully combined.
- Chill the mousse: Cover the mousse and refrigerate for about 1 hour or until set.
- Serve and garnish: Divide the mousse into individual goblets or bowls. Garnish with sweetened whipped cream and shaved bittersweet chocolate, if desired.
Recipe Tips:
- Use High-Quality Chocolate: The flavor of your mousse depends on the chocolate you use, so choose a good-quality bittersweet chocolate for the best results.
- Cool the Chocolate Slightly: Let the melted chocolate cool to a lukewarm temperature before folding in the egg whites to avoid curdling.
- Beat the Cream Properly: Whip the cream to soft peaks, not stiff peaks, to keep the mousse light and airy.
- Fold Gently: Use a whisk or spatula to fold the egg whites and cream into the chocolate, working in slow, gentle motions to maintain the mousse’s fluffiness.
- Chill for the Right Time: Refrigerate the mousse for at least 1 hour to let it set fully, but don’t let it sit too long or it may harden too much.
How To Store Leftovers?
First, let the leftover dark chocolate mousse cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container and refrigerate for up to 3 days.
Nutrition Facts
- Calories: 455
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 283mg
- Sodium: 77mg
- Potassium: 289mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 8g
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Dark Chocolate Mousse Recipe
Description
This delicious dark chocolate mousse is a quick and creamy dessert that’s perfect for any occasion. Made with simple ingredients you likely already have, it’s light, airy, and indulgently rich. Whether you’re hosting a dinner party or craving a sweet treat, this versatile recipe can be topped with whipped cream or chocolate shavings for an extra touch of elegance!
Ingredients
Instructions
- Melt the chocolate: Place the chopped chocolate in a large bowl over a bain-marie (double boiler) on low heat. Stir until fully melted, then remove from heat and set aside to cool slightly.
- Whip the cream: Beat the heavy cream over ice until soft peaks form. Keep it at room temperature while you prepare the next steps.
- Whip the egg whites: Use an electric mixer to beat the egg whites to soft peaks. Gradually add the sugar, continuing to beat until firm peaks form.
- Combine the ingredients: Gently fold the egg whites into the melted chocolate with a whisk until nearly incorporated. Next, fold in the whipped cream carefully until smooth and fully combined.
- Chill the mousse: Cover the mousse and refrigerate for about 1 hour or until set.
- Serve and garnish: Divide the mousse into individual goblets or bowls. Garnish with sweetened whipped cream and shaved bittersweet chocolate, if desired.
Notes
- Use High-Quality Chocolate: The flavor of your mousse depends on the chocolate you use, so choose a good-quality bittersweet chocolate for the best results.
- Cool the Chocolate Slightly: Let the melted chocolate cool to a lukewarm temperature before folding in the egg whites to avoid curdling.
- Beat the Cream Properly: Whip the cream to soft peaks, not stiff peaks, to keep the mousse light and airy.
- Fold Gently: Use a whisk or spatula to fold the egg whites and cream into the chocolate, working in slow, gentle motions to maintain the mousse’s fluffiness.
- Chill for the Right Time: Refrigerate the mousse for at least 1 hour to let it set fully, but don’t let it sit too long or it may harden too much.
Dark Chocolate Mousse Recipe