Classic chocolate mousse
Indulge in the velvety smoothness of a Classic Chocolate Mousse with this easy-to-follow recipe. Made from rich dark chocolate, creamy butter, farm-fresh eggs, aromatic vanilla extract, and fluffy heavy whipping cream, this decadent dessert is perfect for any chocolate lover. Ready in under 30 minutes, it's a timeless treat that's sure to impress!
- 01 May 2024
- Cook time 5 min
- Prep time 20 min
- 6 Servings
- 5 Ingredients
This Classic Chocolate Mousse is a heavenly dessert that combines the rich and smooth flavors of dark chocolate with the airy texture of whipped cream. Perfect for chocolate lovers, this recipe is sure to impress at any gathering or as a delightful after-dinner treat.
Ingredients:
Instructions:
- Break the dark chocolate into small pieces to facilitate quicker melting.
- Separate the eggs into yolks and whites, keeping both for later use.
- Using a double boiler (a heatproof bowl set over a pot of simmering water), gently melt the dark chocolate and butter together. Stir continuously until the mixture is smooth and fully combined.
- Remove the melted chocolate from the heat and let it cool slightly.
- Once the chocolate has cooled to a lukewarm temperature, add the egg yolks one at a time, stirring rigorously after each addition. Ensure the chocolate mixture does not get too hot to avoid cooking the yolks.
- In a clean, dry bowl, whisk the egg whites to stiff peaks. This can be done with a hand mixer or a stand mixer.
- In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Be careful not to over-whip or you may end up with butter.
- Gently fold the whipped egg whites into the chocolate mixture. It’s crucial to fold carefully to retain as much air as possible, ensuring a light, airy mousse.
- Next, fold in the whipped cream using the same gentle folding technique. Continue folding until the mixture is uniform in color and texture.
- Spoon the mousse into individual serving dishes or one large serving bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, you may garnish the mousse with shaved chocolate, a dollop of whipped cream, or fresh berries for an extra touch.
Tips:
- Ensure that your eggs are at room temperature before starting, as this will help with achieving a smooth mousse.
- When melting the chocolate and butter, do it slowly over a double boiler or in a microwave in short increments to avoid burning the chocolate.
- Be gentle when folding the whipped cream into the chocolate mixture to maintain the light and airy texture of the mousse.
- Chill the mousse for at least 2 hours before serving. This allows the flavors to meld and the mousse to set properly.
- To add an extra touch, consider garnishing with chocolate shavings, fresh berries, or a dollop of whipped cream.
With just a few ingredients and some simple steps, you've created a luscious Classic Chocolate Mousse that is bound to satisfy any sweet tooth. Serve chilled and enjoy the decadence of this delightful dessert.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 4.22g | 11% |
| Sugar 11g | 11% |
| Fat | |
| Fat 40g | 49% |
| Saturated 16g | 51% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 90mg | 17% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.35ug | 14% |
| Vitamin C 0.34mg | 0% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 2.09ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 90mg | 3% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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