Chocolate Mousse (double Serve) Recipe
Our delicate, yet rich signature chocolate mousse dessert
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.
Mousse Ingredients
Method
Mousse Preparation
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate gently over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth. Allow to cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Be careful not to overwhip.
- 3
Beat the Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 4
Combine Mixtures
Gently fold the melted chocolate into the whipped cream until well combined. Then, carefully fold in the beaten egg whites in two additions, ensuring not to deflate the mixture.
- 5
Chill the Mousse
Spoon the mousse into serving dishes or cups. Refrigerate for at least 2 hours, or until set.
- 6
Serve
Serve chilled, optionally topped with additional whipped cream or chocolate shavings.
