Chocolate mousse is a classic French dessert that is light, airy, and decadent. It is made with eggs, sugar, chocolate, and cream, and is typically served in individual glasses or ramekins. Chocolate mousse can be made with either dark chocolate or milk chocolate, depending on your preference.
- 6 ounces semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/4 cup sugar
- 1/2 cup heavy cream, chilled
- In a medium saucepan over low heat, melt the chocolate and butter together, stirring constantly until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the egg yolks and sugar until thick and pale yellow.
- Gradually whisk the melted chocolate mixture into the egg yolk mixture until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture until just combined.
- In a small bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until just combined.
- Spoon the mousse into individual glasses or ramekins and refrigerate for at least 2 hours, or overnight.
- Serve chilled.
- For a richer flavor, use dark chocolate. For a sweeter flavor, use milk chocolate.
- Make sure the egg whites and heavy cream are chilled before beating them. This will help them to whip up better.
- Be careful not to overmix the mousse. Overmixing will make it tough.
- To serve, dust the mousse with cocoa powder or garnish with fresh berries.
Chocolate mousse is a delicious and elegant dessert that is perfect for any occasion. It is also relatively easy to make, so it is a great option for home cooks of all skill levels. Enjoy!
Here are some additional tips for making the best chocolate mousse:
- Use high-quality ingredients. The quality of your ingredients will make a big difference in the taste and texture of your mousse.
- Make sure the chocolate is melted smoothly before adding it to the egg yolk mixture. This will help to prevent the mousse from becoming gritty.
- Gently fold the whipped egg whites and heavy cream into the chocolate mixture. Overmixing will make the mousse tough.
- Refrigerate the mousse for at least 2 hours before serving. This will give it time to set and develop its full flavor.
What kind of chocolate should I use for chocolate mousss?
Semisweet chocolate is the best type of chocolate to use for chocolate mousse. It will give your mousse a rich chocolate flavor. You can also use milk chocolate or dark chocolate, depending on your preference.
How to make chocolate mousse?
To make chocolate mouse, start by melting the chocolate in a double boiler. Then, in a large bowl, whisk together the eggs and sugar until thick and pale.
In a separate bowl, whip the cream until stiff peaks form. Fold the melted chocolate into the egg mixture until just combined. Then, gently fold in the whipped cream until just combined.
Pour the chocolate mousse into individual ramekins or serving glasses. Refrigerate for at least 2 hours before serving.
How to make chocolate mousse without eggs?
To make chocolate mousse without eggs, you can use aquafaba (the liquid from a can of chickpeas). Simply whip the aquafaba until stiff peaks form, then fold it into the melted chocolate mixture as directed above.
How to make chocolate mousse more airy?
To make chocolate mousse more airy, use more egg whites and less yolks. You can also add a pinch of cream of tartar to the egg whites before whipping them.
How to make chocolate mousse more dense?
To make chocolate mousse more dense, use more egg yolks and less egg whites. You can also add a tablespoon or two of cornstarch to the chocolate mixture.
How to store chocolate mousse?
Chocolate mousse can be stored in an airtight container in the refrigerator for up to 3 days.