Restaurants›The Roosevelt Room›Belgian Chocolate Mousse Recipe

Belgian Chocolate Mousse Recipe

Inspired by The Roosevelt Room
Time30m
Serves4

Dark Chocolate, Fresh Whip

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Ingredients

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Ingredients

Method

Instructions

1

Melt the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

2

Prepare the Egg Mixture

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy. Stir in the melted chocolate and vanilla extract until well combined.

3

Whip the Cream

In another bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip.

4

Combine Mixtures

Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the whipped cream.

5

Whip the Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.

6

Chill the Mousse

Spoon the mousse into serving dishes or cups and refrigerate for at least 2 hours or until set.

7

Serve

Once set, serve chilled. You can add additional whipped cream or chocolate shavings on top for garnish if desired.