Chocolate Mousse Recipe

Time30m

Serves4

belgian chocolate, fresh whipped cream

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Ingredients

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1
Melt the Chocolate
Chop the Belgian chocolate into small pieces and place it in a heatproof bowl. Melt it over a double boiler or in the microwave in short bursts, stirring until smooth. Once melted, set aside to cool slightly.
2
Whip the Cream
In a mixing bowl, add the heavy cream and whip it using an electric mixer until soft peaks form. Be careful not to overwhip. Set aside a small amount for garnish if desired.
3
Separate the Eggs
Carefully separate the egg whites from the yolks. Place the egg whites in a clean bowl and the yolks in another bowl.
4
Mix Egg Yolks and Sugar
Add the granulated sugar and vanilla extract to the egg yolks. Whisk together until the mixture is pale and slightly thickened.
5
Combine Chocolate and Yolks
Slowly pour the melted chocolate into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling.
6
Beat Egg Whites
Using a clean mixer bowl, beat the egg whites with a pinch of salt until stiff peaks form.
7
Fold Ingredients Together
Gently fold the whipped cream into the chocolate mixture until well combined, then carefully fold in the beaten egg whites in three additions until no white streaks remain.

8
Chill the Mousse
Spoon the mousse mixture into serving dishes or glasses. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until set.
9
Serve
Once set, serve the chocolate mousse chilled. Top with reserved whipped cream and garnish with chocolate shavings or fresh berries if desired.