Chocolate Mousse Recipe
Homemade Chocolate Mousse is easier to make than you think! You only need 4 ingredients and straightforward prep for restaurant-quality, fluffy chocolate mousse.
Servings 6 to 8 servings
Calories 569kcal
Equipment
- Mixer
Ingredients
- 3 large eggs separated
- ⅓ cup granulated sugar (66g)
- 2¼ cups heavy whipping cream divided (540mL)
- 7 ounces semi-sweet chocolate bars finely chopped
- Optional toppings: Whipped cream, chocolate shavings, fresh berries
Instructions
- In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
- In a small saucepan, heat 1¼ cups (360ml) of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
- Add the chocolate and stir constantly until fully melted. Slowly whisk the chocolate cream mixture into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
- In another large bowl, beat the egg whites on high speed using a hand or stand mixer with the whisk attachment until stiff peaks form, 3 to 5 minutes. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
- In a large bowl, beat the remaining 1 cup (240ml) of cream on medium-high speed until stiff peaks form. (You can use the same beaters without cleaning them first.) Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse.
- Chill until set, about 4 hours or up to 2 days. (If chilling for more than a few hours before serving, loosely cover the mousse to keep it from forming a skin and drying out.) Serve topped with whipped cream and chocolate shavings, if desired.
Video
Notes
- If chopped chocolate doesn’t melt fully in the heavy cream, you can return the saucepan over low heat before adding it to the egg yolks. Stir constantly until the chocolate is fully melted.
- To make chocolate shavings for the topping, you can scrape the chocolate bar with a knife on an angle or run a vegetable peeler down the side of a chocolate bar. You only need a couple of tablespoons of chocolate shavings to garnish, so I like to do this with the bars before chopping them to melt.
- You don’t have to clean the bowl for the whipped cream! You can use the same bowl and beaters that you used for the meringue. Unlike egg whites, whipped cream doesn’t require a perfectly clean bowl for whipping. This step saves you some dishes and time!
Nutrition
Calories: 569kcal | Carbohydrates: 31g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 59mg | Potassium: 303mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1447IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg