Little chocolate mousses
These little chocolate mousses combine rich dark chocolate with fluffy whipped cream and light egg whites for a decadent dessert. Easy to make and perfect for any occasion, they set in the fridge for a creamy finish.
Cook time 2 min
Prep time 210 min
Ingredients:
3/4 cup dark chocolate1/2 cup heavy whipping cream
2 eggs
2 tbsp sugar
Indulge in a rich and creamy dessert with these delightful little chocolate mousses. Perfect for a special occasion or a simple treat, this recipe combines dark chocolate, creamy heavy whipping cream, eggs, and a touch of sugar to create a decadent dessert that's sure to impress.
Instructions:
- Place the finely chopped dark chocolate in a heatproof bowl.
- Melt the chocolate using a double boiler method: Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir frequently until the chocolate is completely melted and smooth.
- Alternatively, you can melt the chocolate in the microwave in short bursts (20-30 seconds), stirring in between until melted. Be careful not to overheat.
- Set the melted chocolate aside to cool slightly.
- In a medium bowl, beat the heavy whipping cream with an electric mixer until it holds soft peaks. Be careful not to overwhip the cream. Set aside.
- In a separate bowl, beat the egg yolks with 1 tablespoon of sugar until pale and fluffy. This will take about 3-4 minutes. The mixture should become thick and light in color.
- Gently fold the melted chocolate into the egg yolk mixture until well combined. Set aside.
- In a clean mixing bowl, beat the egg whites with an electric mixer until foamy.
- Gradually add the remaining 1 tablespoon of sugar while continuing to beat the egg whites until stiff peaks form.
- Gently fold the whipped cream into the chocolate-yolk mixture until just combined. Be careful not to deflate the cream.
- Next, fold in the beaten egg whites in three additions, gently incorporating each addition until the mixture is smooth and homogeneous.
- Spoon the mousse mixture into individual serving cups or bowls.
- Refrigerate the mousse for at least 2 hours, or until set.
- Before serving, you can garnish the mousses with some whipped cream, chocolate shavings, or a dusting of cocoa powder if desired.
With just a few simple ingredients and straightforward steps, these little chocolate mousses are an easy yet elegant dessert option. Whether you're serving them at a dinner party or enjoying a personal treat, the creamy, rich flavor is guaranteed to satisfy any chocolate lover. Bon appétit!
Little chocolate mousses FAQ:
This recipe does not require baking, as the mousses are chilled in the refrigerator to set. Allow them to chill for at least 2 hours before serving.
The mousse is set when it has firmed up and is no longer liquid in texture. After 2 hours in the refrigerator, it should hold its shape when spooned.
Yes, you can substitute milk chocolate for dark chocolate. However, keep in mind that the mousse will be sweeter and less rich.
Store any leftover mousse in an airtight container in the refrigerator for up to 2 days. It's best consumed fresh for optimal taste and texture.
For a vegan version, consider using aquafaba (whipped chickpea brine) as a substitute for egg whites, and a vegan chocolate alternative, but note that the texture may differ.
Tips:
- Use high-quality dark chocolate for the best flavor.
- Make sure the eggs are at room temperature to ensure smooth blending.
- Chill the bowls and beaters before whipping the cream to get a perfect consistency.
- Fold the whipped cream into the chocolate mixture gently to retain the mousse's light and airy texture.
- Allow the mousses to chill in the refrigerator for at least 2 hours to set properly before serving.
Nutrition per serving
2 ServingsCalories 330kcal
Protein 15g
Carbohydrates 60g
Fiber 9g
Sugar 36g
Fat 60g
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