Chocolate Mousse Recipe

Creating desserts that perfectly balance richness and simplicity is my favorite thing to do. My favorite dessert is a classic chocolate mousse.

For a classic chocolate mousse, 200g of dark chocolate with 70% cocoa solids is the amount to use—and use it, you must. That said, if you want to eat a healthy chocolate mousse, this recipe creates a dessert without the use of excessive amounts of sugar or cream.

Indeed, this mousse contains only three ingredients, plus one “favorite addition,” that make it luscious in flavor and creamy in texture. To get a little more specific, here are the four things to use:

Ingredients

Dark Chocolate (70% cocoa solids):
Teeming with antioxidants, it delivers a flavor that’s rich and intense and also very deeply flavored.

Eggs:
Provide form and depth; supply protein and crucial vitamins.

Granulated Sugar:
Gives sweetness; counteracts the bitter taste of dark chocolate.

Heavy Cream:
Helps furnish a luscious, creamy texture; contributes richness.

Vanilla Extract:
Improves taste and smell; provides a cozy, sweet, and spicy scent.

Ingredient Quantities

• 200g dark chocolate (70% cocoa solids), chopped
• 3 large eggs, separated
• 50g granulated sugar
• 250ml heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: Whipped cream, chocolate shavings, or berries for garnish

Instructions

1. Melt the chopped dark chocolate slowly in a heatproof bowl placed over a pot of lightly boiling water. Stir and ensure that it becomes smooth and is evenly melted. Take it off the heat and allow it to cool a little before using it.

2. In another bowl, use an electric mixer to beat the egg yolks with the granulated sugar until they are light and creamy.

3. In a mixing bowl, combine egg yolks and sugar. Using a hand whisk or handheld mixer, beat the mixture with the whisk until it lightens in color and becomes fluffy, about 2 minutes. Stir in the melted chocolate.

4. Whisk the egg whites with a pinch of salt in yet another clean bowl until they are whipped to a state of stiff peaks.

5. In three increments, softly fold the whipped egg whites into the chocolate blend, taking care not to deflate the airy mixture.

6. In another bowl, whip the heavy cream until soft peaks form.

7. Fold the whipped cream into the chocolate mixture with care until everything is mixed together. You’re not trying to make a homogenous mixture here—if you did, you’d have to over-mix to get there. And you don’t want to over-mix because this step is about keeping the whipped cream light and fluffy.

8. Spoon the mousse into individual serving dishes or a large serving bowl.

9. Cool in the refrigerator for a minimum of 2 hours, or until firm.

10. Before serving, you may wish to garnish with any of the following: piped whipped cream, chocolate shavings, or fresh berries. Delight in your delicious chocolate mousse!

Equipment Needed

1. Heatproof bowl
2. Pot
3. Spatula
4. Electric mixer
5. Mixing bowl (x3)
6. Hand whisk or handheld mixer
7. Spoon
8. Serving dishes or large serving bowl
9. Refrigerator

FAQ

• Q: Can I use milk chocolate instead of dark chocolate?For a richer flavor, it is recommended to use dark chocolate; however, milk chocolate can be used in place of dark chocolate for a flavorfully sweeter mousse. Taste and adjust the sugar as needed for your palate.
• Q: Are the eggs safe to consume raw in this recipe?A: In this recipe, the eggs are not cooked, so use fresh, high-quality eggs. If you’re worried about food safety, use pasteurized eggs.
• Q: How do I achieve a light and fluffy mousse texture?A: Make sure to fold the whipped cream and egg whites into the chocolate mixture very gently in order to retain the light and fluffy quality of these ingredients.
• Q: Can I make this mousse ahead of time?You can make it a day in advance and store it in the refrigerator. The dish is best served within 24 hours of preparation.
• Q: How long should I chill the mousse before serving?The mousse should be chilled for a minimum of 2-3 hours to ensure that it sets correctly.
• Q: Can I use a sugar substitute in this recipe?Yes, a sugar substitute can be used, although it may slightly change the flavor and texture. When you use a substitute, be sure to choose one that you can measure just like you would sugar.
• Q: What is the best way to melt the chocolate?Using a double boiler or a microwave, melt the chocolate slowly and carefully. If using a microwave, melt in short bursts and stir often to keep the chocolate from overheating and burning.

Substitutions and Variations

– Dark chocolate: Replace with milk chocolate for a sweeter mousse, or use vegan chocolate for a dairy-free option.
– Granulated sugar: Replace with coconut sugar or honey for a different flavor profile.
– Whipping cream: Substitute coconut cream for a dairy-free version.

(Article in the public domain: “The Hershey’s Milk Chocolate Bar” Found in: Walter, O. 1974. Hershey: Milton S. Hershey’s American Dream. Philadelphia: Temple University Press.)
– Vanilla extract: Substitute almond extract or peppermint extract for a one-of-a-kind twist.