Classic Chocolate Mousse Recipe
Chocolate mousse is a rich, creamy dessert that’s perfect for special occasions or when you just need a chocolate fix. With its smooth, velvety texture, this classic recipe is easy to make and always impresses. Serve it with a dollop of whipped cream or fresh berries for an extra touch.
Ingredients
- 200g dark chocolate, chopped
- 3 tablespoons butter
- 3 eggs, separated
- 1/4 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Melt the dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth. Remove from heat and let cool slightly.
- In a bowl, beat the egg yolks with the sugar until thick and pale. Add the chocolate mixture and mix until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
- Beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture. Be careful not to overmix.
- Spoon the mousse into serving dishes and refrigerate for at least 4 hours or until set. Serve with whipped cream or berries.
Tips
Use high-quality dark chocolate for the best flavor. Make sure the chocolate mixture has cooled before adding the egg yolks to prevent curdling. Chill the mousse overnight for a richer texture.
FAQs
- Can I make chocolate mousse ahead of time? Yes, you can prepare it a day in advance and keep it in the refrigerator until ready to serve.
- Can I use milk chocolate? Yes, but the mousse will be sweeter and less intense. Adjust the sugar as needed.
- How do I make it lighter? Use less chocolate and fold in more whipped cream for a lighter texture.
- Can I make it vegan? Use coconut cream instead of heavy cream and replace the eggs with aquafaba (chickpea brine) whipped to stiff peaks.
Conclusion
This classic chocolate mousse recipe is a decadent and elegant dessert that’s sure to impress. It’s rich, creamy, and perfect for chocolate lovers. Give it a try and enjoy a sweet treat that melts in your mouth!
