Chocolate Mousse
This impossibly creamy chocolate dessert is ready in just 25 minutes.
Serves4
MakesMakes 3 1/2 cups
Prep20 minutes
Cook4 minutes
For a chocolate dessert lover like me, nothing puts a bow on the end of a special meal quite like chocolate mousse. This classic dessert is more refined than chocolate pudding and what you’d expect to find in a fancy restaurant, but it’s shockingly simple to make right at home. The flavor is rich and decadent from bittersweet chocolate unencumbered by cream, yet it’s incredibly light in texture. When it’s time to celebrate the end of a year, a promotion, or simply making it through the day, it’s time for chocolate mousse, a dollop of whipped cream and a shower of chocolate curls.
Why You’ll Love It
- It tastes so chocolaty. With just enough sugar to sweeten and instant espresso powder to bring out its flavor, this mousse is exquisitely chocolaty.
- The texture is oh-so creamy. Fold light-as-air meringue into melted chocolate for a mousse that melts in your mouth.
Key Ingredients in Chocolate Mousse
- Chocolate: There are many types of chocolate to choose from, but for this recipe bittersweet is best. For a more intense dark chocolate flavor, choose one with a higher percentage of cocoa.
- Eggs: The eggs in this recipe are not cooked, so choose the best eggs you can find, preferably pasteurized. If you’re concerned about foodborne illness from raw eggs or are serving children, people with compromised immune systems, or pregnant women, consider making our egg-free chocolate mousse instead.
- Espresso powder: Instant espresso powder makes chocolate taste even more chocolaty without imparting coffee flavor. This is an optional ingredient, but whenever I make chocolate mousse, I always add espresso powder.
How to Make Chocolate Mousse
- Melt the chocolate. Gently melt the chocolate in a bowl set over simmering water (this is called a double boiler). Remove the melted chocolate from the heat and let it cool. Adding hot chocolate to the egg yolks could cause them to scramble, so make sure the chocolate is barely warm to the touch before continuing.
- Beat the egg whites. Beat egg whites to soft peaks before adding the flavorings and sugar so that the egg whites can build the volume and structure for a meringue that holds stiff peaks.
- Combine the egg yolks and chocolate. Whisk the egg yolks until slightly lightened in color before incorporating the cooled chocolate.
- Fold the meringue into the chocolate. Gently fold the sweetened egg whites into the chocolate in three batches because this gives the mousse its light texture.
- Chill the mousse. Divide the mousse into individual serving dishes or a large serving bowl, then refrigerate until set.
Storage and Make-Ahead Tips
Chocolate mousse needs at least 4 hours to set, but you can make it up to 24 hours in advance. Make sure to cover the mousse tightly so that it doesn’t dry out in the refrigerator.
More Elegant Chocolate Desserts
Chocolate Mousse Recipe
This impossibly creamy chocolate dessert is ready in just 25 minutes.
Prep time 20 minutes
Cook time 4 minutes
Makes Makes 3 1/2 cups
Serves 4
Nutritional Info
Ingredients
- 3
large eggs
- 4 ounces
56% to 70% bittersweet chocolate, coarsely chopped
- 1 teaspoon
vanilla extract
- 1 teaspoon
instant espresso powder (optional)
- 1/4 teaspoon
kosher salt
- 1/4 cup
granulated sugar
Whipped cream, for serving (optional)
Chocolate shavings, for serving (optional)
Instructions
Separate 3 large eggs, placing the yolks in a large bowl and the whites in a stand mixer bowl.
Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Place 4 ounces coarsely chopped bittersweet chocolate in a medium heatproof bowl and set over the simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes. Remove the saucepan from the heat and let cool until the chocolate is barely warm to the touch, about 10 minutes.
Beat the egg whites with the whisk attachment on medium speed until doubled in volume with soft peaks, 1 to 2 minutes. Beat in 1 teaspoon vanilla extract, 1/2 teaspoon instant espresso powder if using, and 1/4 teaspoon kosher salt on medium speed until combined and doubled in volume, 3 to 4 minutes.
With the mixer running, slowly beat in 1/4 cup granulated sugar, then continue beating until stiff peaks form, 3 to 5 minutes. Turn off the mixer.
Whisk the egg yolks until combined and lightened slightly in color. Whisk in the cooled melted chocolate until smooth.
Add a third of the egg whites to the chocolate mixture, and gently fold with a flexible spatula to combine and lighten the mixture (a few streaks of egg whites are OK). Add half of the remaining egg whites and gently fold until combined. Fold in the remaining egg whites just until no streaks of egg whites remain.
Transfer to a large serving bowl or individual cups. Cover and refrigerate for at least 4 hours or up to 24 hours. Garnish with whipped cream and chocolate shavings if desired.
Recipe Notes
Ingredient substitution: 4 ounces bittersweet chocolate chips can be substituted for the chopped dark chocolate.
Storage: Cover and refrigerate leftovers for up to 3 days.