House Whipped Chocolate Mousse Recipe

Prepare chocolate

Finely chop the Guayaquil chocolate and place it in a medium heatproof bowl. Set aside.

Heat cream and melt chocolate (bain-marie method)

Bring 1/3 cup of water to a simmer in a small saucepan. Place a heatproof bowl over the saucepan (do not let the bowl touch the water). Add the chopped chocolate and diced butter to the bowl. Stir frequently until fully melted and smooth, about 3–5 minutes. Remove from heat and let cool slightly (about 5 minutes).

Temper egg yolks

Whisk the 4 egg yolks lightly in a small bowl. Slowly whisk about 2 tablespoons of the warm melted chocolate into the yolks to temper them (this prevents scrambling). Then whisk the tempered yolks back into the remaining melted chocolate until fully incorporated and smooth. Add a pinch of fine sea salt. Set aside to cool to lukewarm.

Whip egg whites

In a clean, dry mixing bowl, whisk the 4 egg whites with an electric mixer on medium speed until foamy. Gradually add the 3 tablespoons granulated sugar, continuing to whisk to soft to medium-stiff peaks (the meringue should hold shape but remain glossy).

Fold whites into chocolate

Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, using a rubber spatula and cutting motions. When combined, carefully fold in the remaining egg whites in two additions until no white streaks remain. Work gently to preserve volume.

Portion and chill

Spoon or pipe the mousse into 6 serving glasses or ramekins (roughly 4–5 oz per serving). Cover each with plastic wrap or an airtight container and refrigerate at least 2 hours, preferably 3–4 hours, until set.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream, add the powdered sugar and vanilla extract, and whip on medium-high speed until soft peaks form. Take care not to overwhip; the cream should be billowy and hold shape but still silky. Keep refrigerated until ready to top the mousse.

Just before serving, pipe or dollop about 2 tablespoons of Chantilly cream onto each chilled mousse.

Using a vegetable peeler or microplane, shave the 0.5 oz dark chocolate over the top of each mousse to create fine curls or shavings. Lightly dust with optional cocoa powder if desired.

Serve chilled. Leftovers can be kept covered in the refrigerator for up to 2 days.