Description
This classic French Chocolate Mousse is a rich, creamy dessert made with smooth semi-sweet chocolate, whipped cream, and fluffy egg whites for a light, airy texture. Perfect for a no-bake treat that’s elegant and easy to prepare, this mousse is wonderfully decadent yet simple enough for any occasion.
Ingredients
Scale
Chocolate Base
- 6 ounces semi-sweet chocolate, chopped
- 3 large egg yolks
Meringue
- 3 large egg whites
- Pinch of salt
- 3 tablespoons granulated sugar
Whipped Cream
- 1 ¼ cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Melt Chocolate: Melt the chopped semi-sweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Carefully remove from heat and allow to cool slightly so it is warm but not hot.
- Prepare Meringue: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop, ensuring a glossy, stable meringue.
- Whip Cream: In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks are achieved. Be careful not to overwhip, as it should still be light and fluffy.
- Combine Egg Yolks and Chocolate: Stir the egg yolks into the cooled melted chocolate thoroughly until fully incorporated and smooth.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture using a spatula, combining carefully to maintain the airiness of the cream.
- Fold in Meringue: Next, gently fold in the beaten egg whites into the chocolate and cream mixture. Take care to incorporate without deflating the volume for a light mousse texture.
- Chill: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours until set and chilled.
- Serve: Serve the mousse chilled, optionally garnished with additional whipped cream or shaved chocolate for an elegant presentation.
Notes
- For a deeper, more intense chocolate flavor, substitute bittersweet chocolate for the semi-sweet variety.
- To ensure safety when consuming raw eggs, use pasteurized eggs or an egg substitute suitable for mousse recipes.
- Refrigerate the mousse for at least 2 hours to allow it to set properly before serving.
- Can be prepared a day in advance and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 25 g
- Sodium: 55 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
