Chocolate Mousse with Whipped Cream (Print Version)

Silky dark chocolate mousse combined with light whipped cream, creating an indulgent chilled dessert.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 3.5 tbsp granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 1/2 cup heavy cream

→ Whipped Cream Topping

07 - 5 fl oz heavy cream, chilled
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract

# How to Cook:

01 - Melt chopped dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Beat egg yolks with half of the granulated sugar and vanilla extract until pale and thick.
03 - Gradually add melted chocolate into the egg yolk mixture, stirring continuously to combine thoroughly.
04 - In a separate clean bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue whipping until stiff peaks develop.
05 - Gently fold whipped egg whites into the chocolate mixture in three additions, maintaining lightness.
06 - Whip heavy cream until soft peaks form and carefully fold it into the chocolate mixture until fully incorporated.
07 - Spoon mousse into four serving glasses or ramekins, cover, and refrigerate for at least 2 hours until set.
08 - Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Top each set mousse portion with a generous dollop of whipped cream before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in a professional kitchen, but honest to goodness, you're done in twenty minutes of actual work.
  • The contrast between the silky mousse and the cloud of whipped cream on top is the kind of texture experience that makes people close their eyes when they eat.
  • You can make it ahead, which means you get to relax instead of stress before guests arrive.
02 -
  • The biggest mistake people make is folding too aggressively—you'll deflate all that air and end up with chocolate soup instead of mousse, so take your time and use a gentle hand.
  • Raw eggs make some people nervous, and honestly, if that's you, seek out pasteurized eggs or use an alternative like aquafaba, because the silky texture of real egg whites is hard to replicate.
03 -
  • Keep all your tools and bowls clean and dry, especially the ones for egg whites—even a tiny bit of fat will prevent them from whipping properly.
  • If you're nervous about raw eggs, pasteurized eggs exist specifically for recipes like this and take away the worry without changing the result.

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