Chocolate Mousse with Cream (Print Version)

Silky chocolate mousse topped with light whipped cream, garnished with chocolate shavings or fresh berries.

# What You'll Need:

→ Chocolate Mousse

01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 3/4 cup heavy cream

→ Whipped Cream Topping

07 - 2/3 cup heavy cream, chilled
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract

→ Garnish

10 - Chocolate shavings
11 - Fresh berries

# Directions:

01 - Melt the chocolate in a heatproof bowl over a pan of simmering water (double boiler). Stir until smooth, then let cool slightly.
02 - Whisk the egg yolks with half the sugar and the vanilla extract until pale and creamy. Gently mix in the melted chocolate.
03 - In a clean bowl, whip the egg whites with the salt until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
04 - In another bowl, beat the heavy cream until soft peaks form.
05 - Gently fold the whipped cream into the chocolate mixture until just combined.
06 - Carefully fold in the egg whites in three additions, using a spatula, until the mousse is smooth and no white streaks remain.
07 - Spoon the mousse into serving glasses or bowls. Chill for at least 2 hours, or until set.
08 - For the whipped cream topping, whip the chilled heavy cream with the powdered sugar and vanilla extract until soft peaks form.
09 - Top the chilled mousse with whipped cream. Garnish with chocolate shavings or fresh berries, if desired. Serve immediately.

# Expert Tips:

01 -
  • The texture is like eating a cloud that happens to taste intensely of chocolate
  • It looks impressive but comes together faster than most people think
  • You can make it ahead and pull it out like youve been planning it for days
02 -
  • The chocolate must be warm enough to incorporate smoothly but cool enough it wont cook the yolks when you mix them together
  • Folding gently is everything, use a spatula and scoop from the bottom rather than stirring, which knocks all the air out
  • This mousse needs those full two hours to set, so plan ahead and dont try to rush the chilling time
03 -
  • If your chocolate seizes while melting, whisk in a teaspoon of butter and it should come back smooth
  • Use the freshest eggs you can find since theyre not being cooked in this recipe
  • Plastic wrap pressed directly onto the surface prevents a skin from forming while chilling

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