Chocolate Mousse With Chantilly Recipe

Prepare chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Set a small saucepan with an inch of simmering water over low heat (double boiler). Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir occasionally until chocolate and butter are completely melted and smooth. Remove from heat and let cool slightly (about 5 minutes) but not so much that it begins to set.

Whisk egg yolks with sugar

In a medium bowl, whisk the egg yolks with 2 tablespoons of the granulated sugar and the vanilla extract until combined and slightly thickened and pale (about 1–2 minutes). Temper the yolks by whisking a small ladle of the warm melted chocolate into the yolks, then gradually whisk the yolk mixture back into the remaining chocolate until smooth and homogeneous. Stir in the pinch of salt. Set aside to cool to lukewarm.

Beat egg whites

Using a clean bowl and whisk or electric mixer, beat the egg whites with the remaining 1 tablespoon granulated sugar to medium-soft peaks: start foamy, then add the sugar when soft peaks begin, and continue beating until they hold medium-stiff peaks that are glossy but still slightly billowy. Be careful not to overbeat.

Whip cream (for mousse)

In a separate chilled bowl, whip 1 cup heavy cream to soft peaks (should hold shape but still be foldable). Do not whip to stiff peaks; you want lightness to fold into the chocolate.

Combine components

Fold one-third of the whipped cream gently into the chocolate-yolk mixture to loosen it. Then fold in the remaining cream until nearly uniform. Next, fold in one-third of the beaten egg whites to lighten the mixture, followed by the remaining egg whites in two additions, folding gently with a spatula using a bottom-to-top motion to preserve air. Stop when there are no large streaks; do not overmix or deflate the mousse.

Portion and chill

Divide the mousse among serving dishes or ramekins (about 6 small cups). Smooth the tops with a spatula. Cover with plastic wrap directly on the surface or lightly tent with plastic to prevent a skin. Refrigerate at least 2 hours, preferably 3–4 hours, until set and chilled.

Chill a mixing bowl and whisk or beaters for 10–15 minutes in the refrigerator. Pour the cold 1 cup heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft to medium peaks form — the chantilly should be smooth, creamy, and hold shape but remain light. Taste and adjust sweetness if desired. Keep chilled until ready to dollop on mousse.

Remove the chilled mousses from the refrigerator. Spoon or pipe the Chantilly onto each serving (about 2 tablespoons per serving), or serve the chantilly on the side. Sprinkle each with a little grated chocolate or sifted cocoa powder and tuck a mint leaf if using. Serve immediately.

Storage: cover and refrigerate leftovers for up to 2 days. The mousse is best eaten within 48 hours for texture and flavor.