Chocolate Mousse
The ultimate indulgence for chocolate lovers, Chocolate Mousse is a rich and creamy dessert that melts in your mouth. With its silky texture and deep chocolate flavor, it's perfect for any occasion. Treat yourself tonight!
Equipment
- Whisk
- Large Pot
- Saucepan
- Wooden Spoon
- Mixing Bowl
Ingredients
- 8 ounces semi-sweet chocolate
- ¼ cup unsalted butter cold
- 4 egg yolks
- 4 egg whites
- ⅓ cup granulated sugar
- whipped cream check my homemade recipe
- berries
Instructions
- Heat a medium size pot of water over low heat to the halfway mark until simmering.
- Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
- Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
- Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
- Next, whisk in 1 egg at a time until mixed in. Set aside.
- In a stand mixer add in the egg whites and mix on medium speed until soft peaks are formed, which takes about 3-4 minutes. See note on what to look for.
- Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
- Remove the egg white mixture from the stand mixer and add it to the bowl with the chocolate and gently fold in using a rubber spatula until completely mixed in. Don’t over mix.
- Place the bowl in the refrigerator for 90-120 minutes or set.
- Serve with whipped cream and berries.
Notes
- Folding Technique: When folding the meringue into the chocolate, take your time and be gentle. This step is key to maintaining the lightness of the mousse.
- Peaks Explained: Understanding the difference between soft and stiff peaks is essential. Soft peaks will gently fall over, while stiff peaks hold their shape firmly.
- Raw Eggs: This recipe uses eggs that are gently heated but not fully cooked. If you're concerned, pasteurized eggs are a safe alternative.
- Setting Time: Allow the mousse to chill in the fridge for at least ninety minutes for the best texture. You can enjoy it sooner, but the chilling time helps achieve that perfect consistency.
- Make Ahead: You can prepare this mousse up to three days in advance. Just keep it covered in the refrigerator until it’s time to serve.