Chocolate Mousse Recipe

Name: Bathwick Boatman 🇪🇺s Chocolate Mousse Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 oz semisweet or dark chocolate, chopped; 2 tbsp unsalted butter; 4 unit large egg yolks; 3 tbsp granulated sugar; 1 tsp vanilla extract; 1 pinch kosher salt; 1 cup heavy (double) cream, cold; 1 tbsp powdered sugar; 1 tsp vanilla extract (for whipped cream); 2 unit egg whites, room temperature; 2 tbsp granulated sugar (for whites); 1 cup fresh strawberries, hulled and sliced; 1 tsp lemon juice; 1 tsp granulated sugar (for strawberries); 4 unit mint leaves (optional); 0.25 cup extra whipped cream for serving (optional)

Inspired by Bathwick Boatman 🇪🇺

Time3h 30m

Serves4

strawberries & cream (v)

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

8 oz semisweet or dark chocolate, chopped

2 tbsp Unsalted butter

4 unit large egg yolks

3 tbsp granulated sugar

1 tsp Watkins vanilla extract

1 pinch kosher salt

Whipped cream & folding

1 cup heavy (double) cream, cold

1 tbsp powdered sugar

1 tsp vanilla extract (for whipped cream)

2 unit egg whites, room temperature

2 tbsp granulated sugar (for whites)

Strawberry topping & garnish

1 cup fresh strawberries, hulled and sliced

1 tsp ReaLemon lemon juice

1 tsp granulated sugar (for strawberries)

4 unit mint leaves (optional)

1/4 cup extra whipped cream for serving (optional)

Method

Mousse

Melt chocolate

Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler) — bowl should not touch the water. Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (2–3 minutes).

Prepare egg yolks

In a medium heatproof bowl, whisk the egg yolks with 3 tbsp granulated sugar until pale and slightly thickened. Temper the yolks by whisking in 2 tablespoons of the warm melted chocolate, then pour the yolk mixture into the remaining chocolate while whisking constantly until fully combined. Stir in 1 tsp vanilla and a pinch of salt. Set aside to cool to lukewarm (about 5–7 minutes).

Whipped cream & folding

Make whipped cream

Chill a mixing bowl and beaters in the fridge for 10 minutes if possible. Pour 1 cup cold heavy cream into the chilled bowl, add 1 tbsp powdered sugar and 1 tsp vanilla. Whip to soft-medium peaks (be careful not to overbeat). Transfer 1/2 cup of this whipped cream to a small bowl and reserve for garnish; keep chilled.

Whip egg whites

In a clean, dry bowl, beat the 2 room-temperature egg whites until foamy. Gradually add 2 tbsp granulated sugar and continue beating to stiff glossy peaks. This should take about 3–5 minutes with an electric mixer.

Fold components

Gently fold one-third of the whipped cream into the cooled chocolate-yolk mixture to lighten it, using a rubber spatula and folding motion. Next fold in half of the beaten egg whites to loosen the mousse, then fold in the remaining whipped cream, and finally fold in the remaining egg whites. Fold just until no white streaks remain — do not overmix or deflate the mousse.

Chill mousse

Spoon or pipe the mousse into 4 serving glasses or ramekins, dividing evenly. Cover and chill in the refrigerator for at least 2 hours, preferably 3–4 hours, until set and slightly firm.

Strawberry topping & garnish

Prepare strawberries

Toss the sliced strawberries with 1 tsp lemon juice and 1 tsp granulated sugar. Let sit at room temperature for 10–15 minutes to macerate and produce a little syrup.

Assemble and serve

When mousse has set, top each serving with a spoonful of macerated strawberries and a dollop of the reserved whipped cream (about 1 tbsp per serving). Garnish with a mint leaf if using. Serve chilled.