Chocolate Mousse

Dark Chocolate Mousse

Servings

4

Prep Time

4 hrs 30 mins

Cook Time

30 mins

Total Time

5 hrs

This luscious dark chocolate mousse is rich, velvety, and perfectly balanced between deep cocoa intensity and airy lightness. A decadent treat for chocolate lovers, best enjoyed with a glass of dessert wine or espresso.

Ingredients

  • 6 ounces 70% chocolate
  • 2/3 cup heavy cream
  • 2 large eggs, separated, yolks and whites reserved
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Espresso Powder
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Directions

Combine chocolate and heavy cream, set it over a large saucepan with 2 inches of water simmering in it, stirring occasionally with a rubber spatula, cook until the chocolate has melted. Stir until nicely combined, then remove the bowl from the saucepan and set on a cutting board.

Whisk the 3 egg yolks into the chocolate-cream mixture until fully combined. The chocolate mixture should be warm to the touch, but not hot. Set aside once fully combined.

Using a stand mixer fitted with the whisk attachment, combine egg whites, kosher salt, espresso powder, and cream of tartar. Whisk on medium speed until egg whites begin to foam, with mixer continuing to run at medium speed, slowly and evenly pour in the sugar. Continue to whisk until meringue is glossy and reaches medium-stiff peaks, about 8 minutes. Set aside.

Working in batches add 1/4 of the meringue to the chocolate mixture and fold until thoroughly combined, try not to deflate the meringue during this step. Add remaining meringue and gently fold until meringue is completely incorporated.

Fill four 6-ounce ramekins and refrigerate until the mousse has set, at least 4 hours or overnight. Once the mousse is set, serve with a dollop of whipped cream if desired.