Chocolate Mousse
There is nothing like a sweet reward after dinner. This chocolate mousse is an easy homemade recipe for a tasty treat.
- Prep Time: 10 minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 4–6 people 1x
- Category: Desserts
Ingredients
Scale
150g dark baking chocolate
100g sugar
4 large eggs (at room temperature)
125g butter
Grated chocolate (optional, for garnish)
Instructions
- Melt the Chocolate and Butter: Break the chocolate into small pieces and place it in a heatproof bowl with the butter. Set the bowl over a simmering water bath (double boiler) and gently melt, stirring occasionally until the mixture is smooth and silky. Once melted, remove from heat and let it cool slightly.
- Prepare the Egg Yolks: Separate the eggs, placing the yolks in one bowl and the whites in another. In the bowl with the yolks, add the sugar. Using a hand mixer, beat the mixture until it becomes pale yellow and creamy (about 3-4 minutes).
- Combine the Chocolate Mixture: Slowly pour the melted chocolate-butter mixture into the egg yolk-sugar mixture, mixing continuously with the hand mixer until fully combined and smooth.
- Whisk the Egg Whites: In a clean, dry bowl, whisk the egg whites using a hand mixer until stiff peaks form. You’ll know they’re ready when you can tip the bowl upside down and the whites don’t fall out.
- Fold in the Egg Whites: Gently fold the stiff egg whites into the chocolate mixture using a spatula. Start by adding a third of the whites and gently fold in by pulling the mixture from the bottom and folding over. Continue adding the rest in batches, folding until no white streaks remain. Be careful not to overmix to keep the mousse light and airy.
- Chill the Mousse: Divide the mousse into individual serving dishes or a large bowl. Cover and refrigerate for at least 3 hours to set. The longer you chill, the firmer the mousse will become.
- Garnish and Serve: Before serving, sprinkle with grated chocolate, cocoa powder, or even a dollop of whipped cream for an extra indulgent touch.
Notes
Make sure the eggs are at room temperature for easier whisking of the whites. Cold eggs can take longer to whip and may not achieve the same stiff peaks.
For an extra twist, you can fold in a tablespoon of coffee or orange zest into the chocolate mixture before adding the egg whites for additional flavor depth.
Enjoy this rich, velvety chocolate mousse as a delightful post-dinner treat!
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