Chocolate Mousse
Chocolate mousse is one of the tastiest and easiest chocolate desserts. It's:
- creamy, light, delicious
- takes only 15 minutes to prep
- serve it in your favorite serving cups
- straightforward recipe
- decorate it with whipped cream, chopped nuts, or shaved chocolate
- perfect for celebrations or quick midweek dessert
- kids and adults love it
- you only need four simple ingredients to make it
Storing
Feel free to store this chocolate mousse in a fridge, covered with clingfilm, for up to 3 days.
Tips and tricks for the best homemade chocolate mousse
Here are some tricks and tips for the yummiest chocolate mousse.
- Use fresh eggs or pasteurized egg whites. If you don't feel comfortable using fresh egg whites, then feel free to use pasteurized egg whites from the store. They are safe and easy to use. Instead of four egg whites, use 160g or 5.6 ounces of pasteurized egg whites.
- Chocolate - it is essential to use high-quality dark chocolate. Choose one with 50% - 60% cacao.
- Add the egg white mixture only when the chocolate mixture is at room temperature. That is around 20°C - 24 °C or 68°F - 75°F. If we add the egg whites too quickly, the mixture will fall down and the mousse won't work
- It's best to make mousse one day ahead. Store in the fridge and bring to room temperature about 10 minutes before serving.
How to make this Chocolate Mousse at home
Check this quick video to master making Chocolate Mousse at home.
Try these mousse recipes too
METHOD
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whipping cream and chocolate
Pour whipping cream into a saucepan and place over high heat. Bring to a boil, then immediately pour over chopped chocolate in a bowl. Set aside for 2 - 3 minutes for the chocolate to temper. Then, stir into a smooth mixture. Set aside to cool to room temperature.
TipIt's essential to pour boiling hot whipping cream over the chocolate. -
beat the egg whites
In a separate bowl, whisk together the egg whites, sugar, and a pinch of salt until stiff peaks form. Mix at medium-high speed for about 2 - 3 minutes.
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chocolate mousse
Gently fold the egg whites mixture into the tempered chocolate mixture using a spatula. Try to keep the volume for the mousse to stay soft and fluffy. Don’t overwork the mixture. Divide the mousse between four bowls or glasses—place in the fridge for at least 3 hours or overnight.
TipIf you plan on serving the chocolate mousse in glasses, then use a pastry bag to pipe it into the glass for a prettier presentation. -
serve
Before serving, place the chocolate mousse at room temperature for about 10 minutes. Optionally serve with whipped cream and chocolate shavings.
