Rich chocolate mousse topped with whipped cream

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.

Melt the Chocolate

Separate the egg yolks from the egg whites. Place egg yolks in a large mixing bowl and egg whites in a separate bowl.

Separate Eggs

Add granulated sugar and vanilla extract to the egg yolks. Whisk together until the mixture is pale and slightly thickened.

Mix Egg Yolks and Sugar

Gradually add the melted chocolate to the egg yolk mixture, stirring continuously until well combined.

Combine Chocolate and Egg Mixture

Add a pinch of salt to the egg whites and use an electric mixer to beat them until stiff peaks form.

Beat Egg Whites

Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture. Ensure it is fully combined but still light and airy.

Fold in Egg Whites

Spoon the mousse into individual serving dishes or a large bowl. Refrigerate for at least 4 hours or until set.

Chill the Mousse

In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until soft peaks form.

Whip the Cream

Once the mousse has set, dollop the whipped cream on top of each serving. Optionally, garnish with chocolate shavings or cocoa powder.

chocolate mousse

Recipe information

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