Chocolate Mousse Recipe

Melt chocolate and butter

Chop the chocolate into small, even pieces so it melts uniformly. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir gently until completely melted and smooth. Remove from heat and let cool slightly (about 5 minutes) but remain pourable.

Temper yolks and sugar

Whisk the egg yolks and 50 g granulated sugar together in a heatproof bowl until pale and slightly thickened. Place the bowl over a pot of simmering water and whisk constantly for 2–3 minutes until warm and the sugar dissolves (do not scramble). Remove from heat. Gradually pour about one-third of the warm melted chocolate into the yolk mixture while whisking briskly to temper and avoid curdling. Then pour the tempered yolk-chocolate back into the remaining chocolate and stir until fully combined and glossy. Set aside to cool to near room temperature.

Whip cream

Chill a mixing bowl and the beaters for 10 minutes if possible. Pour the cold heavy cream and vanilla into the bowl. Whip on medium-high speed until soft peaks form — the cream should hold shape but still be pliable. Do not overwhip. Reserve about one-quarter of the whipped cream for folding and keep the rest refrigerated briefly while you prepare the meringue.

Make stable egg white foam

Ensure the mixing bowl and whisk are completely clean and free of fat. Place the egg whites and a pinch of salt in the bowl. Whisk on medium speed until they become frothy, then gradually add the 25 g fine sugar in a slow stream while continuing to whisk. Increase speed to high and whip until glossy stiff peaks form (peaks stand up firmly but are not dry).

Fold in whipped cream

Take the chocolate-yolk mixture and fold in the reserved quarter of whipped cream to lighten it, using a rubber spatula and gentle, broad strokes until partially combined.

Fold in meringue

Gently fold one-third of the meringue into the chocolate mixture to loosen it, then fold in the remaining meringue in two additions. Use careful, slow motions to retain as much air as possible — cut through the center, lift and fold over. Stop folding when streaks of white just disappear and mixture is uniform.

Fold remaining whipped cream

Finally, fold the remaining whipped cream into the chocolate-egg-meringue mixture in 2 additions until smooth and mousse-like. Scrape the bowl so everything is fully combined but still airy.

Portion and chill

Spoon or pipe the mousse into serving glasses or a large bowl, filling as desired. Smooth tops with an offset spatula. Dust with unsweetened cocoa powder and sprinkle shaved chocolate on top if using. Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until set and chilled.

Remove mousse from refrigerator 5–10 minutes before serving to take the chill off slightly. Add any additional garnish (extra whipped cream, fruit, or more chocolate) and serve chilled.