Prepare to embark on a culinary journey that will transport your taste buds straight to the elegant patisseries of Paris! This chocolate mousse recipe is not just a dessert; it's a luxurious experience that promises to transform your ordinary evening into an extraordinary gastronomic adventure. With its silky-smooth texture, rich chocolate flavor, and cloud-like lightness, this French classic is guaranteed to impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 200g dark chocolate
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Carefully separate the egg whites from the egg yolks, ensuring no yolk contaminates the whites. Place egg whites and yolks in separate clean, dry bowls.
- Chop the dark chocolate into small, uniform pieces using a sharp knife. Use a double boiler or microwave to melt the chocolate gently, stirring until smooth and glossy. Allow to cool slightly.
- In a separate bowl, whisk the egg yolks with sugar until the mixture becomes pale and creamy, creating a ribbon-like texture when the whisk is lifted.
- Gradually fold the melted chocolate into the egg yolk mixture, incorporating smoothly and ensuring no streaks remain. Add vanilla extract and mix gently.
- In a clean, grease-free bowl, whip the egg whites with a pinch of salt until stiff peaks form. Use an electric mixer for best results.
- Whip the heavy cream separately until soft peaks develop.
- Carefully fold the whipped egg whites into the chocolate mixture in three stages, using a spatula and maintaining as much air as possible.
- Gently fold in the whipped cream, creating a light and airy texture.
- Transfer the mousse into individual serving glasses or a large serving bowl. Refrigerate for at least 2-3 hours to set and chill.
- Before serving, optionally garnish with chocolate shavings, fresh berries, or a light dusting of cocoa powder.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature before starting to help them blend smoothly.
- Use high-quality dark chocolate (70% cocoa) for the most intense flavor and best results.
- When separating eggs, use three bowls: one for whites, one for yolks, and a third as a "catch" bowl to prevent contamination if a yolk breaks.
- Clean and dry your whipping equipment thoroughly to help egg whites reach maximum volume.
- Fold ingredients gently to maintain the mousse's delicate air bubbles - use a figure-eight motion with a spatula.
- Chill your serving glasses beforehand for an extra-elegant presentation and faster setting.
- For a foolproof result, use an electric mixer when whipping egg whites and cream.
- Don't rush the chilling process - at least 2-3 hours ensures the perfect mousse consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
