Chocolate Mousse Recipe
graham cracker crumble, whipped cream
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.
Ingredients
Method
Directions
- 1
Prepare 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 until smooth. Allow to cool slightly.
- 2
Whip the Cream
In a large mixing bowl, pour the heavy cream, add the vanilla extract, and whip with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks form. Set aside.
- 3
Beat the Egg Whites
In a separate clean bowl, beat the egg whites using an electric mixer until they form stiff peaks. This will help the mousse achieve a light and airy texture.
- 4
Combine Ingredients
Gently fold the melted chocolate into the whipped cream until well combined. Then, carefully fold in the beaten egg whites in two additions, being cautious not to deflate the mixture.
- 5
Prepare the Graham Cracker Crumble
In a food processor, crush the graham crackers into fine crumbs. Melt the butter and mix it with the crushed graham crackers until evenly combined.
- 6
Assemble the Mousse
Layer the chocolate mousse mixture into serving glasses or bowls. Top with a layer of the graham cracker crumble.
- 7
Chill and Serve
Refrigerate the mousse for at least 2 hours to set. Serve chilled, optionally garnished with additional whipped cream and chocolate shavings.