Chocolate Mousse Recipe
seasonal berries
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Ingredients
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Chocolate Mousse
Berry Compote & Garnish
Method
Chocolate Mousse
- 1
Melt chocolate and butter
Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (2–3 minutes).
- 2
Whisk egg yolks
In a small bowl, whisk the 4 egg yolks with the 1 tablespoon granulated sugar until pale and slightly thickened, about 1–2 minutes. Stir the yolk mixture into the slightly cooled melted chocolate until combined. Stir in the vanilla and a pinch of salt. Set aside to cool to warm (not hot).
- 3
Beat egg whites
In a clean, dry bowl, whip the 4 egg whites to soft peaks using a hand mixer or stand mixer. Gradually add a pinch of salt and continue to whip to medium-stiff peaks (peaks that hold but still have a slight curl).
- 4
Whip cream
In a separate chilled bowl, whip the 1 cup heavy cream to soft peaks (it should hold shape but be light). Do not overwhip to avoid buttering.
- 5
Fold components together
Fold one-third of the whipped cream into the chocolate mixture to lighten it, using a rubber spatula and gentle strokes. Then fold in half of the beaten egg whites to loosen the chocolate further. Fold in the remaining whipped cream, then carefully fold in the rest of the egg whites until no white streaks remain. Work gently to keep the mousse airy.
- 6
Chill
Spoon or pipe the mousse into individual serving glasses or a large serving dish. Cover and refrigerate for at least 2 hours, ideally 3–4 hours, until set and chilled.
Berry Compote & Garnish
- 7
Make quick berry compote
While the mousse chills (or up to 1 day ahead), place 2 cups mixed seasonal berries, 2 tsp granulated sugar, 1 tsp lemon juice, and 2 tbsp water in a small saucepan over medium heat. Stir and bring to a gentle simmer, crushing a few berries with the back of a spoon to release juices. Simmer 3–5 minutes until berries are softened but still hold some shape. Remove from heat and cool to room temperature, then refrigerate.
- 8
Assemble and garnish
When mousse is chilled, spoon a tablespoon or two of the berry compote on top of each serving (or across the surface for a large dish). Dust lightly with confectioners' sugar if desired and garnish with a fresh mint leaf. Serve immediately.