Chocolate Mousse with Whipped Cream (Print View)

A rich, smooth mousse blended with dark chocolate and topped with light whipped cream for a luscious finish.

# Ingredient List:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 2 tablespoons unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Homemade Whipped Cream

07 - 1 cup heavy cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

# How to Make:

01 - Combine chopped chocolate and unsalted butter in a heatproof bowl set over simmering water; stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the granulated sugar and vanilla extract until pale and creamy; gradually fold in the melted chocolate mixture.
03 - In a separate clean bowl, whisk egg whites and salt until soft peaks form; gradually add remaining sugar and continue beating to stiff peaks.
04 - Carefully fold the beaten egg whites into the chocolate mixture in three additions, preserving the airy texture.
05 - Distribute the mousse evenly among four serving glasses; cover and refrigerate for at least two hours until set.
06 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - Top each mousse serving with a generous dollop of freshly whipped cream immediately prior to serving.

# Expert Advice:

01 -
  • It tastes like you spent all day in a French patisserie, but you actually spent 25 minutes in your kitchen.
  • The silky chocolate and cloud-like whipped cream combination feels like pure indulgence without any fuss.
  • Secretly impressive enough to serve at dinner parties, easy enough to make on a Tuesday night.
02 -
  • Raw eggs carry a small food safety risk—use pasteurized eggs if anyone in your crowd is pregnant, very young, or immunocompromised.
  • The folding step is where most people accidentally flatten their mousse by stirring instead of folding—I learned this the hard way with a dense, disappointing disaster.
03 -
  • Use a double boiler or a bowl over simmering water for melting chocolate—a microwave works but is more likely to scorch it.
  • If your whipped cream breaks and turns grainy, you've over-whipped it, so start over with a new batch rather than trying to rescue it.

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