Double Chocolate Mousse Recipe

Mousse 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 (double boiler) and stir occasionally until the chocolate is completely melted. Remove from heat and let it cool slightly.

2. 2

   Separate the Eggs

   Carefully separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl and the yolks in a separate large mixing bowl.

3. 3

   Whisk Egg Yolks and Sugar

   Add granulated sugar to the bowl with the egg yolks. Whisk them together until the mixture is pale and slightly thickened.

4. 4

   Combine Chocolate with Egg Mixture

   Slowly pour the melted chocolate into the egg yolk mixture, stirring continuously until well combined. Add the vanilla extract and a pinch of salt. Mix until smooth.

5. 5

   Beat Egg Whites

   Using a stand mixer or hand mixer, beat the egg whites until stiff peaks form. This will take about 3-5 minutes on medium-high speed.

6. 6

   Fold in Egg Whites

   Gently fold one-third of the beaten 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.

7. 7

   Whip Heavy Cream

   In a separate bowl, whip the heavy cream until soft peaks form. Be cautious not to over-whip.

8. 8

   Combine Cream with Mousse

   Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.

9. 9

   Chill the Mousse

   Spoon the mousse into individual serving dishes or glasses. Cover them with plastic wrap and refrigerate for at least 2 hours or until set.

10. 10

    Serve

    Once set, serve the mousse chilled. You can garnish with chocolate shavings, whipped cream, or fresh berries if desired.