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Chocolate Mousse for Beginners

This classic chocolate mousse recipe hails from France, renowned for its light, airy texture and deeply satisfying chocolate flavor. The key to its luxurious consistency lies in the careful whipping of egg whites and cream, creating a velvety base for the rich melted chocolate. This recipe’s simplicity makes it a favorite for beginner bakers while still delivering a dessert that impresses!

  • Total Time: 20 minutes + 4 hours chilling time
  • Yield: 4-6 servings

Ingredients

  • Chocolate: Opt for good quality dark or semisweet chocolate. The percentage of cocoa solids (usually between 50-70%) determines the intensity of the chocolate flavor.
  • Eggs: Egg yolks add richness, while whipped egg whites create the airy texture.
  • Heavy Cream: Provides the luxurious creaminess and helps stabilize the mousse.
  • Sugar: Adds sweetness – use granulated or caster sugar.

Instructions

  1. Melt the Chocolate:

    • Chop the chocolate into small pieces.
    • Place chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
    • Stir gently until melted and smooth. Remove from heat and set aside to cool slightly.

  2. Whisk Egg Yolks and Sugar:

    • In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

  3. Combine Chocolate and Egg Yolks:

    • Gradually whisk the slightly cooled melted chocolate into the egg yolk mixture until smooth.

  4. Whip the Cream:

    • In a clean bowl, whip the heavy cream until soft peaks form.

  5. Whip Egg Whites:

    • In a separate, perfectly clean bowl, whip the egg whites until stiff peaks form.

  6. Fold in Cream and Egg Whites:

    • Gently fold a third of the whipped cream into the chocolate mixture to lighten it.
    • Then, carefully fold in half the whipped egg whites.
    • Repeat with the remaining whipped cream and egg whites, folding just until combined. Don’t overmix.

Notes

  • For a dairy-free version, replace the heavy cream with full-fat coconut cream and use dairy-free chocolate.
  • To make this recipe vegan, use aquafaba (liquid from a can of chickpeas) as a substitute for egg whites and choose vegan chocolate.
  • Experiment with flavors! Add a splash of rum, coffee liqueur, instant espresso powder, or spices like cinnamon for extra depth.
  • Author: Juana M. Benedict
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Melting, whipping, folding
  • Cuisine: French
  • Diet: Vegan

Nutrition

  • Serving Size: ½ cup
  • Calories: 250
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg