Chocolate Mousse Recipe

Melt the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave in 30-second intervals until smooth. Set aside to cool slightly.

Whip the Cream

In a large mixing bowl, pour 300ml of heavy cream and whip until soft peaks form. Be careful not to over-whip. Gently fold the whipped cream into the melted chocolate until fully combined.

Prepare Egg Mixture

In another bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the vanilla extract and mix well.

Combine Chocolate and Egg Mixture

Gradually fold the chocolate mixture into the egg yolk mixture until fully combined.

Beat Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, ensuring not to deflate the mixture.

Chill the Mousse

Spoon the chocolate mousse into serving dishes and refrigerate for at least 2 hours or until set.

Prepare the Whipped Cream

In a separate bowl, combine 100ml of heavy cream, powdered sugar, and 0.5 tsp of vanilla extract. Whip until soft peaks form.

Top the Mousse

Once the mousse is set, remove it from the refrigerator and top each serving with a generous dollop of whipped cream.