Description
A rich and creamy chocolate mousse made with bittersweet dark cooking chocolate, whipped cream, and carefully folded egg whites for a light, airy texture. Perfectly balanced sweetness with a luxurious chocolate flavor, garnished with whipped cream and chocolate shavings.
Ingredients
Scale
Main Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup full fat cream
- 3 tbsp caster sugar
Decorations
- More whipped cream
- Chocolate shavings
Instructions
- Separate eggs: Separate the eggs while cold, placing egg whites in a large bowl and yolks in a smaller bowl. Leave whites aside while preparing other ingredients.
- Whisk yolks: Whisk the egg yolks until uniform in color and texture.
- Melt chocolate and butter: Break the dark cooking chocolate into pieces and combine with butter in a microwave-safe bowl. Melt in 30-second bursts, stirring between each until smooth. Set aside to cool slightly.
- Whip cream: Beat the full fat cream until stiff peaks form, being careful not to over-whip.
- Whip egg whites: Add caster sugar to the egg whites and beat until firm peaks form; the peaks should have a slight flop at the tip.
- Fold yolks and cream: Gently fold the whipped egg yolks into the whipped cream with a rubber spatula, performing at most 8 folds. Some streaks are acceptable.
- Incorporate chocolate: Ensure the melted chocolate is warm and runny (minimum 35°C/95°F, ideally 40°C/104°F). Pour it into the cream and yolk mixture and fold through with at most 8 folds.
- Add egg whites: Fold one-quarter of the beaten egg whites into the chocolate mixture until incorporated, using around 10 folds. Then fold the chocolate mixture into the remaining egg whites, folding no more than 12 times until no white streaks remain.
- Chill: Divide the mousse evenly into 4 small glasses or pots and refrigerate for at least 6 hours or preferably overnight.
- Serve: Garnish with additional whipped cream and chocolate shavings. Optional fresh raspberries and mint sprigs can be added for color and flavor.
Notes
- Use cooking chocolate, not eating chocolate, for a smooth melt and proper mousse texture.
- Use full-fat cream suitable for whipping (35% fat or more); avoid pouring cream that cannot be whipped.
- Make chocolate shavings by scraping a block of chocolate at a low angle with a small knife.
- Separating eggs when cold helps; let egg whites come closer to room temperature for better whipping.
- Firm peaks in egg whites have a slight flop; stiff peaks stand upright and may not hold aeration as well.
- Optional flavorings like liquor can be added to the melted chocolate but ensure it is at room temperature to avoid seizing.
- Best consumed within 2 days but can keep up to a week refrigerated with slight loss of aeration.
Nutrition
- Serving Size: 125 ml
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 215 mg
