Chocolate Mousse Whipped Cream (Print Version)

Rich chocolate mousse crowned with fluffy whipped cream, ideal for special occasions and indulgence.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz (150 g) high-quality dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3.5 tbsp (40 g) granulated sugar, divided
04 - 1 tsp vanilla extract
05 - 1 pinch salt
06 - 5 fl oz (150 ml) heavy cream, cold

→ Whipped Cream Topping

07 - 5 fl oz (150 ml) heavy cream, cold
08 - 1 tbsp powdered sugar
09 - ½ tsp vanilla extract

# Step-by-Step Guide:

01 - Melt chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - Whisk egg yolks with half of the granulated sugar until pale and creamy, then fold in melted chocolate and vanilla extract.
03 - In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks appear.
04 - Whip cold heavy cream until soft peaks form.
05 - Gently fold whipped cream into the chocolate and egg yolk mixture until combined. Then carefully fold in beaten egg whites in two additions, maintaining airiness.
06 - Divide mousse evenly into 4 serving vessels, cover, and refrigerate for at least 2 hours until set.
07 - Whip remaining heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Top chilled mousse with prepared whipped cream. Optionally garnish with chocolate shavings, cocoa powder, or berries.

# Expert Suggestions:

01 -
  • It transforms simple ingredients into something that feels like a secret between you and the kitchen.
  • The texture is so airy it almost floats off the spoon, yet rich enough to feel like a real indulgence.
  • It looks elegant in glasses but forgives you if things get messy along the way.
02 -
  • Don't rush the folding—if you stir too hard, the mousse loses its airiness and turns dense.
  • Make sure your bowl for the egg whites is completely clean and dry, even a drop of yolk will stop them from whipping properly.
  • Let the melted chocolate cool before mixing it with the yolks, or you'll end up with scrambled eggs instead of mousse.
03 -
  • Chill your mixing bowl and beaters before whipping cream—it makes the whole process faster and the cream fluffier.
  • If you over-whip the cream and it starts to look grainy, fold in a tablespoon of cold unwhipped cream to bring it back.
  • Use the best chocolate you can find—it's the star here, and there's nowhere for it to hide.

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