Mousse au Chocolat
This French dessert is light and fluffy. It features melted chocolate, fluffy egg whites, whipped cream, egg yolks and splash of vanilla extract. It is one of the easiest desserts you’ll ever make. It’s so decadent and perfect year-round.
Servings: 8
Calories: 376kcal
Equipment
- Kitchen Stand mixer
- mixing bowls
- saucepan
Ingredients
- 3 fresh eggs, separated at room temperature
- 8 ounces semi-sweet chocolate or a combination with bittersweet
- 2 tablespoons unsalted butter, cubed at room temperature
- ⅓ cup granulated sugar, divided
- ¼ teaspoon cream of tartar
- 1 ¼ cup heavy cream
- 1 tablespoon pure vanilla extract or Amaretto liqueur
- Pinch of salt
Topping
- Whipped cream
- Fresh raspberries (optional)
Instructions
- Separate the egg yolks from the egg white, then chop the chocolate bars roughly.
- Whisk the egg yolks with half the sugar in a medium bowl for about 3 minutes, then add the vanilla extract.
- Place a saucepan with 1-2 inches of water and bring to a simmer over medium-high heat. Place coarsely chopped chocolate bar, salt, and cubed butter into a medium heat-proof bowl slightly larger than the saucepan.
- Reduce the heat to medium-low, then place the bowl over the simmering pot ensuring the bottom doesn’t touch the water. Stir at intervals until the chocolate is smooth and almost melted, about 4-6 minutes (about 80%). Remove the bowl from heat and continue to stir as the residual heat from the bowl continues to melt the rest of the chocolate.
- Pour the egg whites with a pinch of cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed or until soft peaks form; gradually add the remaining sugar, 1 tablespoon at a time, until stiff peak (when scooped with a whisk, the tip of the peak should hold its shape).
- Whip the heavy cream. Remove about ½ a cup and place in a piping bag, then into the refrigerator for later.
- Mix the egg yolk into the bowl of melted chocolate until just combined.
- Fold the whipped cream into the chocolate mixture ( scrape and fold).
- Fold the egg whites into the chocolate mixture until it’s combined.
- Scoop the chocolates into chilled individual serving glasses ( like a champagne glass, mini truffle bowls, party cups, or a small mason jar). Place over a tray and cover loosely with cling film. Refrigerate for a minimum of 2 hours or until firm.
- Top with whipped cream and shaved chocolate or raspberries.
Notes
- Use a dry rubber spatula while stirring the chocolate to avoid any drop of water mistakenly getting into the mix.
- The mixing bowl with chocolate should fit tightly over the saucepan to avoid water splashes.
- Use a few drops of vinegar or lemon juice to remove any grease that might have been stuck in your mixing bowl before whisking the egg whites.
- For the best result, separate eggs using 3 small bowls. Add the egg whites in a small bowl, then into the main bowl. This way, you can scoop any egg yolk if it accidentally drops into the egg whites.
When combining the egg whites and heavy cream with the chocolate mixture, fold in carefully, as over-mixing can deflate the air bubbles.
Nutrition
Serving: 1 | Calories: 376kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 59mg | Potassium: 238mg | Fiber: 2g | Sugar: 20g | Vitamin A: 737IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg
