Dark Chocolate Mousse (Printable Version)

A luscious, creamy mousse combining intense dark chocolate with a smooth, airy finish.

# What You'll Need:

→ Chocolate Mixture

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 2 tbsp unsalted butter, cubed

→ Egg Mixture

03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp pure vanilla extract
06 - 1 pinch sea salt

→ Optional Garnishes

07 - Whipped cream
08 - Dark chocolate shavings
09 - Fresh berries (e.g., raspberries or strawberries)

# How to Make It:

01 - Combine dark chocolate and butter in a heatproof bowl set over simmering water. Stir continuously until smooth, then remove from heat and allow to cool slightly.
02 - In a clean, dry bowl, whisk egg whites with salt until soft peaks form. Gradually incorporate half the sugar and continue whisking until firm, glossy peaks develop.
03 - In a separate bowl, whisk egg yolks with remaining sugar and vanilla extract until pale and slightly thickened.
04 - Fold the melted chocolate mixture into the egg yolk mixture until fully blended.
05 - Gently fold one-third of the whipped egg whites into the chocolate-yolk blend to lighten it, then carefully fold in the remaining whites in two additions until no streaks remain.
06 - Transfer mousse into serving glasses or ramekins. Cover and refrigerate for a minimum of 2 hours until set.
07 - Prior to serving, adorn with whipped cream, chocolate shavings, or fresh berries as desired.

# Expert Insights:

01 -
  • It tastes like silk and shadows, rich enough to satisfy but never cloying, with just enough bitterness to keep you coming back for more.
  • You can make it hours ahead and let the fridge do the work while you handle everything else, then serve it like you've been calm all along.
  • It uses only a handful of ingredients, but the result feels like something you'd order at a bistro with linen napkins and candlelight.
02 -
  • Even a single drop of yolk or water in your egg whites will keep them from whipping properly, so wipe your bowl and whisk completely dry before you start.
  • If you fold too aggressively or too long, you'll deflate all the air you just worked so hard to build, so use a light hand and stop the moment the mixture looks uniform.
  • Let the melted chocolate cool for a few minutes before mixing it with the yolks, or the heat will scramble the eggs and ruin the texture.
03 -
  • If your mousse feels too loose after folding, don't panic—it will firm up beautifully in the fridge, and a softer mousse is still a delicious mousse.
  • Use room-temperature eggs for easier separation and better volume when whipping, and save the extra yolks for custard or scrambled eggs the next morning.

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