Chocolate Mousse Recipe
Make Chocolate Mousse Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Mousse Base
Whipped Cream Fold
Egg White Meringue (Optional for lighter texture)
To Finish
Method
Chocolate Mousse Base
Melt chocolate and butter
Place chopped dark chocolate and butter in a heatproof bowl set over (not touching) simmering water (double boiler). Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (to warm, not hot).
Temper egg yolks
In a medium bowl, whisk egg yolks with 40 g granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes. Slowly whisk in the 30 ml hot espresso or coffee to temper and loosen the mixture.
Combine chocolate and yolks
Very gradually add about one-third of the warm melted chocolate into the yolk mixture, whisking constantly to avoid scrambling. Then pour the yolk–chocolate mixture back into the remaining chocolate and stir until homogeneous and glossy. If mixture is very warm, allow to cool to lukewarm.
Whipped Cream Fold
Whip cream
Chill a mixing bowl and whisk (or beaters). Pour the 300 ml cold heavy cream into the bowl with 20 g powdered sugar and 1 tsp vanilla. Whip to soft peaks — the cream should hold shape but still be slightly billowy. Do not overbeat to stiff peaks.
Fold cream into chocolate
Reserve about one-quarter of the whipped cream and gently fold the remaining three-quarters into the chocolate mixture using a rubber spatula: scoop from underneath and fold over, rotating the bowl. This lightens the chocolate. Once mostly combined, fold in the reserved cream until uniform and airy. Work gently to preserve volume.
Egg White Meringue (Optional for lighter texture)
Whip egg whites
If using egg whites, ensure bowls and beaters are clean and dry. Add a pinch of salt to the 3 egg whites and whisk until soft foamy peaks form. Gradually add 30 g granulated sugar in three additions while continuing to whisk to glossy stiff peaks.
Fold meringue
Gently fold one-third of the meringue into the chocolate–cream mixture to loosen it, then fold in the remaining meringue carefully to keep the mousse airy. Stop once fully incorporated and no white streaks remain.
To Finish
Portion and chill
Divide the finished mousse into serving glasses or a single bowl (about 6 portions). Smooth or swirl the top, cover with plastic wrap, and refrigerate for at least 2 hours (preferably 3–4 hours) to set and develop flavor.
Garnish and serve
Before serving, dust with cocoa powder or scatter shaved chocolate. Add fresh berries or mint leaves if desired. Serve cold.