Chocolate Mousse Recipe

Melt chocolate

Chop the chocolate into small, even pieces so it melts uniformly. Combine chopped chocolate and butter in a heatproof bowl. Set the bowl over a small pot of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (3–5 minutes) but remain fluid.

Separate eggs

Carefully separate the eggs while cold, placing yolks in one medium bowl and whites in a clean, dry, grease-free mixing bowl. Bring yolks to room temperature briefly if desired.

Whisk yolks with sugar

Add the 2 tablespoons granulated sugar to the egg yolks and whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper yolks into chocolate

Slowly pour about one-third of the warm melted chocolate into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Once incorporated, add the tempered yolk-chocolate back into the remaining chocolate and stir until fully combined. Stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.

Whip egg whites

Using a clean whisk or electric mixer, beat the egg whites on medium speed until they begin to foam. Increase speed to medium-high and continue beating until soft peaks form. The whites should be glossy but not dry. (If you prefer to stabilize, you may add a pinch of sugar while whipping.)

Fold whites into chocolate

Fold one-quarter of the whipped egg whites into the chocolate mixture with a rubber spatula to lighten it. Gently fold in the remaining whites in two additions, using broad strokes to preserve as much air as possible and keep the mixture homogeneous. Do not overmix; stop when streaks of white disappear.

Whip cream

In a chilled bowl, whip the cold heavy cream to soft peaks. Add the pinch of salt and fold the whipped cream into the chocolate-egg-white mixture in two additions, gently combining until smooth and airy.

Portion and chill

Spoon or pipe the mousse into serving dishes or ramekins, filling each about three-quarters full. Smooth tops if desired. Chill in the refrigerator for at least 2 hours (preferably 3–4 hours) until set and cold.

Garnish and serve

Before serving, dust with cocoa powder or sprinkle grated chocolate. Add a dollop of whipped cream and a couple of fresh berries if desired. Serve chilled.