Chocolate Mousse with Cream (Printable)
Rich chocolate mousse paired with freshly whipped cream for a smooth, decadent treat.
# What You’ll Need:
→ Chocolate Mousse
01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 2 tbsp unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp vanilla extract
06 - Pinch of salt
→ Whipped Cream
07 - 1 cup heavy cream, chilled
08 - 2 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Combine chocolate and butter in a heatproof bowl over simmering water and stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the sugar and vanilla extract until pale and creamy, then gradually fold in the melted chocolate mixture.
03 - In a clean bowl, whisk egg whites with salt until soft peaks form. Slowly add remaining sugar and continue to beat until stiff peaks form.
04 - Gently fold the beaten egg whites into the chocolate mixture in three additions, taking care not to deflate the mousse.
05 - Spoon mousse into 4 serving glasses, cover, and refrigerate for a minimum of 2 hours until set.
06 - Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - Top each portion of mousse with a dollop of freshly whipped cream immediately before serving.
# Expert Advice:
01 -
- It tastes like a restaurant dessert but comes together faster than you'd expect, making you feel like a kitchen wizard.
- The balance of silky mousse and fluffy cream creates this perfect textural conversation that keeps surprising your palate.
02 -
- Raw eggs are a real concern for some people, so if that worries you, use pasteurized eggs—they whip just as well and let you serve this to anyone without hesitation.
- The magic happens when you don't overmix the egg whites—that's where the mousse gets its airy, almost weightless texture that makes people close their eyes when they eat it.
03 -
- Use a double boiler or heatproof bowl over simmering water for melting—it's slower but prevents the chocolate from burning, which tastes bitter and can't be fixed.
- If your whipped cream breaks or becomes grainy, you've beaten it too long; start fresh with new cream rather than trying to rescue it, because the texture is already compromised.