Chocolate Mousse Whipped Cream (Printable)

Airy chocolate mousse combined with velvety whipped cream creates a classic elegant dessert.

# What You’ll Need:

→ Chocolate Mousse

01 - 5.3 oz bittersweet chocolate (60–70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 3/4 cup heavy cream, cold

→ Whipped Cream Topping

07 - 2/3 cup heavy cream, cold
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract

# How-To Steps:

01 - Melt the chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - Beat the egg yolks with 2 tbsp sugar and vanilla extract until thick and pale.
03 - Stir the cooled chocolate into the yolk mixture until well combined.
04 - Beat the egg whites with salt until foamy. Gradually add remaining 2 tbsp sugar and beat until stiff peaks form.
05 - Whip 3/4 cup heavy cream until soft peaks form.
06 - Gently fold the whipped cream into the chocolate-yolk mixture.
07 - Carefully fold in the beaten egg whites in two additions, ensuring the mixture stays light and airy.
08 - Spoon the mousse into individual serving glasses or bowls. Cover and chill for at least 2 hours until set.
09 - Whip 2/3 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
10 - Pipe or spoon the whipped cream over the chilled chocolate mousse just before serving.

# Expert Advice:

01 -
  • This mousse achieves that perfect balance between intense chocolate flavor and ethereal lightness that restaurant desserts somehow manage
  • The whipped cream topping adds this luxurious contrast of textures that makes every spoon feel like a special occasion
02 -
  • If your chocolate seizes and turns grainy whisk in a teaspoon of vegetable oil one drop at a time to save it
  • The mousse continues to set in the fridge so underfold slightly rather than overworking it
  • Fresh eggs are nonnegotiable here since theyre not cooked so know your source
03 -
  • Wipe your bowl and whisk with lemon juice before beating egg whites it removes any trace of grease that could prevent proper peaks
  • Set your serving glasses on a baking sheet before filling to catch any drips and make transferring to the fridge easier

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