Chocolate Mousse with Cream

Last winter, after a dinner party had run late and we were all too full for heavy cake, I remembered I had the ingredients for mousse. Something about standing at the counter, melting chocolate in the quiet kitchen while laughter drifted from the other room, felt like the real moment worth savoring. Everyone went silent when those little glasses hit the table.

My grandmother never measured anything when she made mousse, but she taught me to watch for the moment the chocolate ribboned off the spoon. Now I keep a bar of good dark chocolate in the pantry specifically for those nights when something rich and silky is the only thing that will do.

Ingredients

• 150 g dark chocolate: At least 60% cocoa gives the mousse its sophisticated edge, and I've learned the hard way that cheap chocolate never quite achieves that silky texture
• 3 large eggs, separated: Room temperature eggs whip up better, so take them out about 30 minutes before you start
• 40 g granulated sugar: Divided use lets you sweeten the yolks and stabilize the whites separately
• 1 tsp vanilla extract: Pure vanilla makes a difference you can actually taste in something this simple
• 1 pinch salt: Just enough to make the chocolate flavor pop forward
• 200 ml heavy cream: Cold cream whips faster and holds its structure longer when folded into the chocolate base
• 150 ml heavy cream for topping: Keep this cream icy cold in the fridge until the very last moment
• 1 tbsp powdered sugar: Powedered sugar dissolves instantly into whipped cream without that grainy feeling
• 1/2 tsp vanilla extract: For the topping, a little vanilla makes everything taste finished

Instructions

Melt the chocolate:

Set a heatproof bowl over a pan of barely simmering water, stirring constantly until the chocolate turns into a dark glossy pool, then let it cool until its just warm to the touch

Prepare the yolks:

Whisk the egg yolks with half the sugar and vanilla until they turn pale and thick like heavy cream

Combine chocolate and yolks:

Pour the warm chocolate into the yolks in a slow stream, folding gently until everything is blended and you have a rich, glossy base

Whip the whites:

In a completely clean bowl, beat the egg whites with salt until soft peaks form, then gradually add the remaining sugar and keep whipping until you have stiff, glossy peaks that hold their shape

Whip the first cream:

Beat the heavy cream just until soft peaks form, being careful not to overwhip or the mousse will turn dense

Lighten the base:

Fold one third of the whipped cream into the chocolate mixture first, which makes it easier to incorporate the rest without deflating everything

Add remaining cream:

Gently fold in the remaining whipped cream until no white streaks remain, scraping the bottom of the bowl to make sure its all incorporated

Fold in the whites:

Add the egg whites in three additions, folding with a spatula and being patient about it rushing this step is how you end up with chocolate soup instead of mousse

Chill and set:

Spoon into serving glasses, cover with plastic, and let the mousse firm up in the fridge for at least two hours or until it holds its shape when you tap the glass

Make the topping:

Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form, then dollop or pipe it onto the chilled mousse

Finish and serve:

Add chocolate shavings or fresh berries if you want something pretty, and serve right away while the contrast between cold mousse and fluffy cream is at its best

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There was a dinner last spring where I served this in mismatched vintage glasses I'd found at a flea market, and something about the casual elegance made everyone linger longer at the table. Good food does that.

Making It Your Own

I've added a splash of coffee to the melted chocolate when I wanted something deeper, and orange zest works beautifully if you're craving something brighter. Milk chocolate makes a sweeter, more nostalgic version that kids tend to love.

Timing Is Everything

The mousse needs time to set properly, but the whipped cream topping should be made right before serving or it will start to weep. I've learned to time my dessert prep so the cream hits the mousse just as I'm ready to bring out the plates.

Serving Suggestions

Small portions go a long way with something this rich, so choose glasses that hold about six to eight ounces each. A little goes further than you think.

• Ruby port or espresso make perfect pairing choices
• Clean glasses between steps if you're using the same bowl for egg whites and whipped cream
• Room temperature dessert comes across as more flavorful than ice cold

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Some desserts are about celebration, but this one is about taking a moment in the quiet kitchen with a spoon and something truly good.

Your Recipe Questions

→ How do I achieve a smooth mousse texture?

Use gentle folding to combine whipped egg whites and cream with the chocolate mixture, avoiding overmixing to maintain lightness.

→ Can I prepare this dessert ahead of time?

Yes, chilling the mousse for at least 2 hours helps it set and enhances flavor, making it ideal for advance preparation.

→ What type of chocolate works best?

Dark chocolate with at least 60% cocoa provides rich flavor and optimal texture, though variations like milk chocolate can be used for sweetness.

→ How do I make the whipped cream topping?

Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form for a light, sweet complement.

→ Are there any suggested garnishes?

Chocolate shavings and fresh berries add visual appeal and flavor contrast to the creamy mousse.