Belgian Chocolate Mousse Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a double boiler or in the microwave in short bursts, stirring until smooth. Let cool slightly.

Whip Egg Yolks

In a separate bowl, whisk the egg yolks with granulated sugar until pale and fluffy. Gradually add the melted chocolate mixture and vanilla extract, stirring until well combined.

Beat Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture until fully combined.

Chill Mousse

Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.

Cook Sugar and Corn Syrup

In a medium saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring until the sugar dissolves.

Boil Mixture

Increase the heat and bring the mixture to a boil without stirring. Cook until it reaches a deep amber color, about 5-7 minutes.

Add Baking Soda

Remove from heat and quickly whisk in the baking soda. The mixture will bubble up. Pour onto a greased baking sheet and let cool completely.

Break into Pieces

Once cooled, break the sponge toffee into pieces for garnish.