Description
This easy chocolate mousse recipe delivers a rich, silky, and airy dessert that’s simple to make with just a few ingredients. Perfect for impressing guests or enjoying a decadent treat at home, this mousse combines smooth semi-sweet chocolate, whipped cream, and delicate egg whites to create a luscious texture with deep chocolate flavor.
Ingredients
Scale
Chocolate Mixture
- 4 oz semi-sweet chocolate, finely chopped (or dark chocolate)
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Eggs and Sugar
- 2 large eggs, separated
- 2 tablespoons sugar, divided
Cream
- ¼ cup heavy cream, lightly whipped (for a softer, silkier mousse)
Instructions
- Melt Chocolate: Gently melt the chopped chocolate over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Stir in the espresso powder and set the mixture aside to cool slightly until warm but not hot.
- Incorporate Egg Yolks: Whisk the egg yolks one at a time into the melted chocolate until fully incorporated. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar while continuing to beat until the egg whites become glossy and form medium peaks.
- Fold in Whipped Cream: Gently fold the lightly whipped cream into the chocolate mixture to loosen and lighten the texture.
- Fold in Egg Whites: Carefully fold one-third of the beaten egg whites into the chocolate mixture to lighten it further. Then fold in the remaining egg whites just until combined, preserving as much airiness as possible.
- Chill the Mousse: Spoon the mousse into serving dishes or ramekins. Refrigerate for at least 2 hours or until the mousse is set and chilled.
- Garnish and Serve: Just before serving, garnish the mousse with shaved chocolate and fresh raspberries for an elegant presentation.
Notes
- Use fresh eggs and ensure the egg whites bowl is clean and grease-free for best whipping results.
- For a more intense coffee flavor, increase espresso powder slightly but avoid overpowering the chocolate.
- Chocolate mousse can be made a day ahead and stored covered in the refrigerator.
- To make the mousse dairy-free, substitute heavy cream with a coconut cream alternative and ensure chocolate is dairy-free.
- Always fold ingredients gently to keep the mousse light and airy.
