Chocolate Mousse with Whipped Cream (Print Version)

A silky chocolate mousse crowned with fluffy whipped cream, offering a luscious and elegant treat.

# 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, divided
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 0.5 cup heavy cream

→ Whipped Cream Topping

07 - 0.6 cup heavy cream, chilled
08 - 1 tbsp powdered sugar
09 - 0.5 tsp vanilla extract

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent twenty minutes.
  • The silky texture is pure indulgence, yet it's simple enough that nothing can really go wrong.
  • You can make it hours ahead and impress people without the stress of last-minute plating.
02 -
  • The temperature of your chocolate matters enormously—if it's too hot, it will cook the eggs when you combine them; too cold, and it won't fold in smoothly.
  • Those egg whites can slip if there's even a tiny speck of yolk in them, so wash your bowl and beaters obsessively and separate eggs carefully.
  • Don't skip the chilling time—the mousse needs those hours to set properly and become that cloud-like texture that makes people ask for the recipe.
03 -
  • Room temperature eggs beat into the yolks more easily and hold more air, creating a lighter mousse than cold eggs ever could.
  • If you're nervous about raw eggs, use pasteurized eggs or look for a cooked mousse variation using egg custard instead.

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