Belgian Chocolate Mousse Recipe
Make Belgian Chocolate Mousse Recipe in just 40m. 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 Topping
Method
Chocolate Mousse Base
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method). Stir gently until melted and smooth. Remove from heat and let cool slightly.
- 2
Prepare the Egg Mixture
In a separate bowl, whisk the egg yolks and granulated sugar together until pale and creamy. This should take about 2-3 minutes.
- 3
Combine Chocolate and Egg Mixture
Once the chocolate mixture has cooled slightly, slowly pour it into the egg yolk mixture while whisking continuously to prevent the eggs from cooking.
- 4
Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
- 5
Fold in the Cream
Gently fold the whipped cream into the chocolate and egg mixture until no white streaks remain. Be careful to maintain the light and airy texture.
Whipped Cream Topping
- 6
Prepare the Whipped Cream
In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 7
Serve the Mousse
Spoon the chocolate mousse into individual serving dishes. Top each with a dollop of whipped cream and serve immediately or chill in the refrigerator for up to 2 hours before serving.
