Chocolate Mousse Recipe
Silky chocolate mousse topped with whipped coconut cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Mousse
Method
Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture.
- 3
Beat Egg Whites
In another clean bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form.
- 4
Combine Mixtures
Gently fold the beaten egg whites into the chocolate mixture, being careful not to deflate the mixture.
- 5
Chill the Mousse
Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
- 6
Prepare Coconut Cream
In a bowl, whip the coconut cream with powdered sugar until fluffy. Top each mousse with whipped coconut cream and a sprinkle of cocoa powder before serving.
