Chocolate Mousse with Whipped Cream (Print)
Rich dark chocolate mousse topped with fresh, airy whipped cream delivers a smooth, indulgent finish.
# What You Need:
→ Chocolate Mousse
01 - 5.3 oz dark chocolate (at least 60% cocoa), chopped
02 - 2 tablespoons unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Homemade Whipped Cream
07 - 1 cup heavy cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Combine chopped dark chocolate and unsalted butter in a heatproof bowl set over simmering water. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
02 - In a separate bowl, beat egg yolks with half the granulated sugar and vanilla extract until mixture becomes pale and creamy. Gradually fold in the melted chocolate mixture.
03 - In a clean bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining granulated sugar and continue whipping until stiff peaks are achieved.
04 - Gently fold the beaten egg whites into the chocolate mixture in three additions, taking care to maintain airiness and avoid deflating.
05 - Portion the mousse evenly into four serving glasses. Cover and refrigerate for a minimum of two hours, or until firm.
06 - Using a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - Top each portion of mousse with a generous dollop of freshly whipped cream just before serving.
# Expert Advice:
01 -
- It feels impossibly fancy but actually comes together in under an hour of hands-on work.
- The contrast between silky chocolate and cloud-like cream is exactly what comfort tastes like.
- You can make it a full day ahead, which means no stress when guests arrive.
02 -
- Raw eggs are involved here, so source from a trusted place and store them properly—or use pasteurized eggs if that gives you peace of mind.
- Don't skip the cooling step for the chocolate, and don't overbeat the egg whites or they'll break down and ruin your texture.
03 -
- If you're worried about raw eggs, use pasteurized ones or look for recipes that use a different technique—there's no shame in choosing food safety first.
- Make the mousse the day before serving and whip the cream fresh just before plating; this gives you a stress-free dinner and the freshest possible whipped cream.