🍫 Classic Chocolate Mousse
Ingredients
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6 oz (170 g) good-quality dark chocolate (around 60–70%)
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3 large eggs, separated
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3 tbsp (40 g) unsalted butter
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3 tbsp (40 g) sugar (divided)
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1/2 cup (120 ml) heavy cream (optional but adds richness)
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Pinch of salt
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1/2 tsp vanilla extract (optional)
Instructions
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Melt the chocolate
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In a heatproof bowl set over a pot of simmering water (or microwave in short bursts), melt the chocolate and butter together until smooth.
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Remove from heat and let it cool slightly — it should be warm, not hot.
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Add egg yolks
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Whisk in the egg yolks and vanilla until glossy. Set aside.
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Beat egg whites
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In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
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Gradually add 2 tbsp of sugar, beating until stiff, shiny peaks form.
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Whip the cream (optional)
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In a separate bowl, whip the heavy cream with the remaining 1 tbsp sugar to soft peaks.
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Combine everything
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Gently fold the whipped cream (if using) into the chocolate-yolk mixture.
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Then carefully fold in the beaten egg whites, one-third at a time, until no white streaks remain.
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Chill
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Spoon into serving dishes or glasses.
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Refrigerate for at least 2 hours (or overnight) until set and airy.
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Serve
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Garnish with chocolate shavings, whipped cream, or sea salt flakes.
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💡 Chef’s Secrets
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Use high-quality chocolate — this makes all the difference. Valrhona, Callebaut, or Lindt 70% are excellent.
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Don’t overfold; you’ll deflate the air bubbles that make the mousse light.
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Add a touch of espresso powder to intensify the chocolate flavor.
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For a boozy twist, add 1 tbsp of Grand Marnier, rum, or Kahlúa with the egg yolks.
Would you like me to give you the “2-ingredient chocolate mousse” version too — the famous one used by Heston Blumenthal (just chocolate + water)? It’s a fun minimalist trick.
