Chocolate Mousse Recipe

Melt the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) and stir until completely melted. Remove from heat and let it cool slightly.

Whip the Cream

In a separate mixing bowl, pour the heavy cream and whip it using an electric mixer on medium speed until soft peaks form. Be careful not to overwhip. Set aside.

Separate the Eggs

Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl. Add the granulated sugar to the yolks and whisk until the mixture is pale and creamy.

Combine Chocolate and Yolks

Once the melted chocolate has cooled slightly, add it to the egg yolk mixture, followed by the vanilla extract and a pinch of salt. Mix until well combined.

Whip the Egg Whites

Using a clean mixer bowl, beat the egg whites on high speed until stiff peaks form. This will help give the mousse its light and airy texture.

Fold Ingredients Together

Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Finally, fold in the whipped egg whites gently to maintain the airy texture.

Chill the Mousse

Spoon the mousse into serving cups or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

Serve

Once chilled, serve the chocolate mousse as is or topped with additional whipped cream, chocolate shavings, or fresh berries if desired.