How To Make Chocolate Mousse At Home In 8 Simple Steps

The classic chocolate mousse is made by melting bittersweet chocolate and mixing it with whisked egg yolks and sugar. Afterward, gently fold in whipped cream and beaten egg whites to create a light and airy texture. Chill the mousse for at least 2 hours before serving with optional toppings such as whipped cream, chocolate shavings, or fresh berries.

Ingredients:

8 ounces (225 grams) bittersweet chocolate (70% cocoa)
4 large eggs, separated
1/4 cup (50 grams) granulated sugar
1 cup (240 ml) heavy cream
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: whipped cream, chocolate shavings, fresh berries, mint leaves

Instructions:

1. Prepare the Chocolate:

Finely chop the bittersweet chocolate and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) without letting the bowl touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

2. Prepare the Egg Yolks:

In a separate bowl, whisk the egg yolks with 2 tablespoons of the granulated sugar until the mixture is pale and slightly thickened. This should take about 3-5 minutes.

3. Combine Chocolate and Yolks:

Gradually add the melted chocolate to the egg yolk mixture, whisking constantly to ensure the yolks don't cook. Continue to whisk until the mixture is smooth and well combined. Add the vanilla extract and mix well.

4. Beat the Egg Whites:

In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until they become foamy. Gradually add the remaining 2 tablespoons of granulated sugar and continue to beat until stiff peaks form. Be careful not to overbeat.

5. Whip the Cream:

In another bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip, as it can turn into butter.

6. Fold Ingredients Together:

Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.
Next, fold in the beaten egg whites in two additions. Be very gentle to maintain the airy texture. Ensure the mixture is well combined but not deflated.

7. Chill the Mousse:

Spoon or pipe the mousse into individual serving dishes or a large serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. The mousse can be made a day in advance.

8. Serve:

Before serving, optionally top with a dollop of whipped cream, chocolate shavings, fresh berries, or mint leaves for an extra touch of elegance and flavor.

Tips:

Use good quality chocolate: