Chocolate Mousse with Whipped Cream (Print Version)

A rich and silky chocolate mousse paired with light, airy whipped cream for a delightful dessert.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 5 fl oz cold heavy cream

→ Whipped Cream

07 - 5 fl oz cold heavy cream
08 - 1 tbsp powdered sugar
09 - ½ tsp vanilla extract

# Directions:

01 - Gently melt the chopped dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Whisk the egg yolks with half the granulated sugar until pale and creamy, then fold in the melted chocolate and vanilla extract.
03 - In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks develop.
04 - Whip the heavy cream until soft peaks form.
05 - Gently fold the whipped cream into the chocolate yolk mixture until just combined. Then carefully fold in the beaten egg whites in two additions to preserve volume.
06 - Distribute the mousse evenly into four serving glasses. Cover and refrigerate for a minimum of two hours until set.
07 - Whip the remaining heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Top the chilled mousse with the prepared whipped cream. Optionally garnish with chocolate shavings, cocoa powder, or fresh berries.

# Expert Tips:

01 -
  • The texture is impossibly light yet deeply rich, melting on your tongue without feeling heavy.
  • It looks elegant in glasses but comes together with just a handful of ingredients you probably have.
  • Every spoonful feels like a celebration, even if it's just a quiet Tuesday night.
02 -
  • Let the melted chocolate cool before adding it to the yolks, or the heat will scramble them into sweet chocolate bits.
  • Even a drop of yolk in your egg whites will stop them from whipping, so separate carefully and wipe the bowl completely clean.
  • Fold with confidence but not speed—the goal is to keep all that air you just beat in, not to mix it to death.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream—it makes a huge difference in how fast and stable the peaks form.
  • Fold with a light hand and a wide spatula, and always scrape the bottom of the bowl where chocolate likes to hide and create dense pockets.

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