Chocolate Mousse Whipped Cream (Print Version)
A luscious chocolate mousse paired with fluffy cream for an elegant dessert experience.
# What You'll Need:
→ Chocolate Mousse
01 - 5.3 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 5 fl oz heavy cream (cold)
→ Whipped Cream
07 - 5 fl oz heavy cream (cold)
08 - 1 tbsp powdered sugar
09 - ½ tsp vanilla extract
# How to Cook:
01 - Place chopped dark chocolate in a heatproof bowl over simmering water and stir until smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the granulated sugar until pale and creamy. Incorporate melted chocolate and vanilla extract.
03 - In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue to whisk until stiff peaks develop.
04 - Whip the heavy cream until soft peaks form.
05 - Gently fold the whipped cream into the chocolate mixture until incorporated. Carefully fold in the beaten egg whites in two batches, maintaining volume.
06 - Divide mousse evenly among four serving glasses or bowls. Cover and refrigerate for at least two hours until set.
07 - Whip remaining heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Top chilled mousse with freshly whipped cream. Optionally garnish with chocolate shavings, cocoa powder, or berries.
# Expert Advice:
01 -
- It tastes like something from a fancy bistro but comes together with just a handful of ingredients you probably already have.
- The texture is so airy and rich at the same time that every spoonful feels like a little celebration.
02 -
- If even a drop of yolk gets into your egg whites, they won't whip properly, I learned this the hard way twice.
- Folding needs to be gentle and slow, if you stir too hard, the mousse will collapse and lose that airy magic.
03 -
- Use a metal or glass bowl for whipping egg whites, plastic can hold onto grease and ruin the lift.
- Let the melted chocolate cool just enough that it's warm to the touch but not hot, or it'll melt the whipped cream when you fold it in.