Classic Chocolate Mousse
A textbook chocolate mousse made the traditional way — high-quality Belgian chocolate gently melted with butter, enriched with ribboned egg yolks, lightened with softly whipped whites, and finished with fresh whipped cream folded in for a delicate, silken texture. No shortcuts. Just technique.
Equipment
- 1 Double Boiler Bain Marie
Ingredients
- 7 ounces Dark chocolate, 70% + cacao Belgium prefered
- 4 ounces unsalted butter
- ¾ cup heavy cream
- 4 large eggs 150 g, separated
- ½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- ⅓ cup granulated sugar
- 2 tbs[ water
- Whipped cream for serving (optional)
Instructions
For the Mousse
- Heat a pot over medium or medium high heat, with about 2 – 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks.
- Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 – 30 second intervals, stirring in between. When the chocolate chips are about 75 – 80% melted, stir the chocolate butter mixture until all of the chocolate is melted. Set aside until needed.
- In a large metal bowl, place the egg yolks, water, vanilla, and 1/2 of the sugar. Whisk to combine. Place the bowl over the pot of simmering water. Heat the egg yolks to 170°F while constantly whisking. Once heated, remove from the heat.
- Add the butter and chocolate mix into the egg yolk mix. Mix until well combined and then set aside.
- Whisk the egg whites until they are glossy and you have mid peaks. Mid peaks is beyond soft peaks, but not quite at stiff peaks.
- Add about ¼ of the egg whites to the chocolate yolk mix, and mix it in to "loosen" the chocolate base.
- Add the rest of the egg whites and carefully fold it in, until it's about 70 – 80% mixed through (some egg white streaks are still visible). Set aside.
- Add the heavy cream into the same bowl that you used to whisk the egg whites. Whisk until you have soft peaks.
- Add this cream to the chocolate mousse base and fold it in until mixed through.
- refrigerate for at least 1 hour if you will be piping
- Place the chocolate mousse in a shallow dish, or divide between 6 individual serving dishes.
- Cover with plastic wrap and let it chill for at least 4 hours
To Serve
- Remove the chocolate mousse from the fridge about 30 – 45 minutes before serving. For best flavor, the mousse should not be completely chilled (which dampens the chocolate flavor), only a little cold.
- Top it with shaved chocolate, fresh berries or whipped cream, and serve.