Mousse au Chocolat

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: finely chop the dark chocolate, separate the eggs carefully into yolks and whites, measure the espresso and vanilla, and chill a mixing bowl for the cream if possible. Because mousse sets quickly once combined, having everything ready makes folding much easier.

   100 g dark chocolate (70%), finely chopped20 ml strong espresso2 ml vanilla extract2 egg yolks2 egg whites80 ml double cream, very cold
2. 2

   Melt the chocolate with the butter gently over a bain-marie or in short microwave bursts, stirring until smooth. Remove from the heat, then stir in the espresso and vanilla. Let it cool for 2-3 minutes; it should be fluid but no longer hot, so it will not scramble the yolks.

   100 g dark chocolate (70%), finely chopped15 g unsalted butter20 ml strong espresso2 ml vanilla extract
3. 3

   Whisk the egg yolks into the warm chocolate mixture one at a time until glossy and fully incorporated. The mixture will thicken slightly.

   2 egg yolks100 g dark chocolate (70%), finely chopped
4. 4

   In a clean bowl, whisk the egg whites with the salt to soft peaks. Gradually add the caster sugar and continue whisking to medium-stiff peaks. The meringue should look glossy and hold its shape, but not be dry or clumpy.

   2 egg whites1 pinch pinch of fine salt25 g caster sugar
5. 5

   In the chilled bowl, whip the cold double cream to soft peaks. Stop as soon as it holds a gentle peak; overwhipped cream makes the mousse heavy and grainy.

   80 ml double cream, very cold
6. 6

   Fold one-third of the meringue into the chocolate mixture to lighten it. Fold in the remaining meringue in two additions using a spatula, scraping from the bottom and turning the bowl so you keep as much air as possible.

   2 egg whites25 g caster sugar100 g dark chocolate (70%), finely chopped
7. 7

   Fold the whipped cream into the chocolate mixture in two additions, just until no white streaks remain. Divide the mousse between 2 serving glasses or ramekins.

   80 ml double cream, very cold
8. 8

   Chill for 15 minutes for a softly set, airy mousse that fits the time limit. Just before serving, top with the grated dark chocolate.

   5 g dark chocolate, finely grated

Origin & History

Mousse au chocolat became a classic of French dessert cooking in the 19th and early 20th centuries, prized for its light texture and deep chocolate flavor. Traditional versions often rely on whipped egg whites for lift, though many regional and modern variations include cream for extra richness and stability.