Chocolate Mousse Recipe

Melt the Chocolate

In a heatproof bowl, combine the semi-sweet chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

Prepare the Egg Mixture

In a separate bowl, whisk the large eggs and granulated sugar together until the mixture is thick and pale. This will take about 5 minutes.

Combine Mixtures

Slowly add the melted chocolate mixture into the egg mixture, stirring gently to combine. Add the vanilla extract and mix until just incorporated.

Whip the Cream

In another bowl, whip the 200 ml of heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the mixture.

Chill the Mousse

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

Prepare the Whipped Cream

In a mixing bowl, combine the 100 ml of heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until stiff peaks form.

Serve

Once the mousse is set, remove it from the refrigerator. Top each serving with a generous dollop of whipped cream just before serving.