Belgian Chocolate Mousse Recipe
callebaut dark Belgian chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Base
Egg Mixture
Whipped Cream
Method
Chocolate Base Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the Callebaut dark Belgian chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.
Egg Mixture Preparation
- 2
Whisk Eggs and Sugar
In a separate bowl, whisk the large eggs and granulated sugar together until the mixture is pale and fluffy. This should take about 5-7 minutes using an electric mixer.
- 3
Combine with Chocolate
Once the chocolate mixture has cooled slightly, gently fold in the egg mixture until just combined, being careful not to deflate the eggs.
Whipped Cream Preparation
- 4
Whip the Cream
In a mixing bowl, pour the heavy cream and add the vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
- 5
Fold in Whipped Cream
Gently fold the whipped cream into the chocolate and egg mixture until fully incorporated, creating a light and airy texture.
Chill and Serve
- 6
Chill the Mousse
Spoon the mousse mixture into individual serving dishes or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
- 7
Serve
Once set, serve the Belgian chocolate mousse chilled. Optional: garnish with whipped cream or chocolate shavings.