Chocolate Mousse Recipe

Melt the Chocolate

In a heatproof bowl, combine the dark chocolate and unsalted butter. Set the bowl over a saucepan of simmering water (double boiler method). Stir occasionally until melted and smooth. Remove from heat and let it cool slightly.

Prepare the Egg Mixture

Separate the egg whites and yolks into two different bowls. Add the granulated sugar and vanilla extract to the yolks, and whisk until pale and creamy.

Combine Chocolate and Egg Yolks

Once the chocolate mixture has cooled slightly, fold it into the egg yolk mixture until well combined.

Whip the Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Carefully fold the egg whites into the chocolate mixture in three additions, ensuring not to deflate the mixture.

Chill the Mousse

Spoon the mousse mixture into individual serving dishes or cups. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Whip the Cream

In a mixing bowl, pour in the heavy cream and add the powdered sugar and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form.

Top the Mousse

Once the mousse has set, remove it from the refrigerator and dollop the whipped cream on top of each mousse serving. Optionally, garnish with chocolate shavings or berries.