Prepare to be blown away by the most decadent, silky-smooth chocolate mousse that will make you look like a professional pastry chef - without spending hours in the kitchen! This French-inspired dessert is so luxurious and simple, you'll wonder why you ever bought store-bought mousse again. With just four ingredients and minimal effort, you can create a show-stopping dessert that will have your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1 cup chocolate chips
- 2 large eggs
- 1/4 cup sugar
Instructions
- Separate egg whites from egg yolks, placing the whites in a clean, dry mixing bowl and the yolks in a separate bowl.
- In a double boiler or microwave, carefully melt the chocolate chips, stirring frequently to ensure smooth consistency. Allow chocolate to cool slightly but remain liquid.
- Whisk egg yolks with sugar until the mixture becomes pale and slightly thickened, creating a smooth custard-like base.
- Slowly incorporate the melted chocolate into the egg yolk mixture, stirring continuously to prevent scrambling and create a uniform blend.
- In a separate clean bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Beat egg whites until they reach soft, glossy peaks that hold their shape when the whisk is lifted.
- Gently fold the whipped cream into the chocolate mixture, using a spatula and maintaining as much air as possible.
- Carefully fold in the beaten egg whites, using a light, upward motion to preserve the mousse's delicate structure.
- Divide the mousse evenly among serving glasses or ramekins, creating a smooth surface.
- Refrigerate for at least 2 hours or until the mousse is set and chilled.
- Optional: Garnish with fresh berries, chocolate shavings, or whipped cream before serving.
Tips
- Use high-quality chocolate chips for the most rich and intense flavor. Dark or semi-sweet chocolate works best.
- Ensure all your utensils and bowls are completely clean and dry when whipping egg whites and cream to achieve maximum volume.
- When folding ingredients, use a gentle, figure-eight motion to preserve the air bubbles that give mousse its signature light texture.
- Be patient when melting chocolate - use low heat and stir frequently to prevent burning.
- Separate eggs carefully, ensuring no yolk gets into the whites, as this will prevent them from whipping properly.
- Chill your serving glasses beforehand for an extra-cool and professional presentation.
- For a more stable mousse, you can temper the egg yolks by slowly adding hot melted chocolate while whisking constantly.
- Allow the mousse to set for at least 2 hours, but it can be prepared a day in advance for easy entertaining.
Nutrition Facts
Calories: 490kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 22g
Cholesterol: 168mg
