Description
This easy chocolate mousse recipe delivers a rich, silky, and airy dessert with minimal ingredients and simple steps. Combining melted semi-sweet chocolate with whipped egg whites and cream creates a luscious mousse perfect for any occasion. Flavored subtly with espresso powder and vanilla, it sets beautifully in the refrigerator for a sophisticated treat.
Ingredients
Scale
Chocolate Base
- 4 oz semi-sweet chocolate, finely chopped (or dark chocolate)
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Egg Mixture
- 2 large eggs, separated
- 2 tablespoons sugar, divided
Whipped Cream
- ¼ cup heavy cream, lightly whipped (for a softer, silkier mousse)
Instructions
- Melt Chocolate: Melt the chopped chocolate gently over a double boiler or in short bursts in the microwave, stirring continuously until smooth. Stir in the espresso powder and set aside to cool slightly until warm but not hot.
- Add Egg Yolks: Whisk the egg yolks one at a time into the melted chocolate until fully incorporated, then stir in vanilla extract and a pinch of salt.
- Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar and continue beating until glossy, medium peaks appear.
- Fold in Cream: Gently fold the lightly whipped cream into the chocolate mixture to loosen the texture and add silkiness.
- Incorporate Egg Whites: Fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites just until combined, preserving the airy texture.
- Chill the Mousse: Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set and chilled through.
- Serve and Garnish: Just before serving, garnish the mousse with shaved chocolate and fresh raspberries for added flavor and decoration.
Notes
- Use fresh, high-quality chocolate for the best flavor and texture.
- Make sure the melted chocolate is warm but not hot before adding egg yolks to prevent curdling.
- Be careful not to overfold the egg whites; preserve as much airiness as possible.
- This mousse contains raw eggs; for a safer alternative, use pasteurized eggs.
- Can be made a day in advance and kept refrigerated until serving.
