Chocolate Mousse Recipe

Preparation

1. 1

   Melt the Chocolate

   Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir the chocolate occasionally until it is completely melted and smooth. Remove from heat and let it cool slightly.

2. 2

   Separate the Eggs

   Carefully separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another, ensuring no yolks get into the whites.

3. 3

   Whip the Egg Whites

   Using a hand mixer or stand mixer, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy.

4. 4

   Combine Chocolate and Egg Yolks

   Once the melted chocolate has cooled slightly, whisk in the egg yolks and vanilla extract until smooth and fully incorporated.

5. 5

   Fold in the Egg Whites

   Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain, being careful not to deflate the mixture.

6. 6

   Whip the Cream

   In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip.

7. 7

   Combine Cream with Chocolate Mixture

   Gently fold the whipped cream into the chocolate mixture until well combined, ensuring the mixture remains light and airy.

8. 8

   Chill the Mousse

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