Mini Chocolate Mousse Recipe

Prep

Chill a medium mixing bowl and beaters in the refrigerator for 10–15 minutes (this helps whipping the cream). Separate the eggs into yolks and whites. Measure and prepare ingredients so everything is ready.

Melt chocolate

Chop the chocolate into small even pieces. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (about 5 minutes).

Whisk egg yolks

In a small bowl, whisk the egg yolks with half the sugar (15 g) until slightly thickened and pale, about 1–2 minutes. Whisk a spoonful of the warm melted chocolate into the yolks to temper them, then whisk the yolk mixture back into the rest of the melted chocolate until smooth. Stir in the vanilla and a pinch of salt. Set aside to cool to lukewarm.

Whip egg whites

In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar (15 g) and continue beating until glossy stiff peaks form (be careful not to overbeat).

Whip cream

Remove the chilled bowl and beaters from the refrigerator. Pour the heavy cream into the bowl and whip to soft peaks (hold shape but still supple). Do not overwhip — the cream should be smooth and spreadable.

Combine mixtures

Fold one-third of the whipped cream into the cooled chocolate-yolk mixture to lighten it, using a rubber spatula and folding gently. Then fold in half of the whipped egg whites until no streaks remain. Fold in the remaining whipped cream, then fold in the remaining egg whites until the mousse is uniform and airy. Work gently to preserve volume.

Portion and chill

Spoon or pipe the mousse into 6 small serving glasses or ramekins (about 6–8 tablespoons / ~60–70 ml each). Smooth the tops if desired. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 3–4 hours, until set and chilled.

Just before serving, lightly dust each mousse with a little cocoa powder using a fine sieve, add a dollop of whipped cream (about 10 ml per serving) if desired, and top with a few chocolate shavings and one fresh berry. Serve chilled.