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Easy Chocolate Mousse Recipe

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This easy chocolate mousse recipe is a decadent, airy dessert perfect for any occasion. Made with rich bittersweet chocolate, whipped cream, and delicate egg whites, it combines smooth, creamy textures with a light, fluffy finish. With simple ingredients and straightforward steps, you can create an impressive dessert that requires minimal active prep time but a few hours of chilling to enhance its luscious flavor and velvety consistency.

Ingredients

Chocolate Base

  • 6 ounces good quality bittersweet chocolate bars or wafers
  • 3/4 cup heavy cream (divided from total cream)

Eggs

  • 3 large eggs, separated
  • 6 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy cream (remaining from total 1 3/4 cups heavy cream)

Instructions

  1. Separate eggs: Begin by separating the cold eggs carefully, placing the whites into the bowl of a stand mixer to come to room temperature, and the yolks into a large mixing bowl.
  2. Make ganache: Chop the chocolate finely and place it in a medium bowl. Heat 3/4 cup of heavy cream over medium heat until just bubbling around the edges and steaming, then pour it over the chocolate. Let it sit for 1-2 minutes to soften, then stir gently until smooth. If needed, warm gently in the microwave for 20 seconds at 50% power and stir until fully melted. Avoid overheating to prevent chocolate from scorching.
  3. Whisk egg yolks: Add 1/4 cup of granulated sugar and vanilla extract to the egg yolks. Whisk vigorously until mixture becomes thick, pale yellow, and slightly frothy, about 1 minute.
  4. Combine eggs and ganache: Gradually whisk the warm chocolate ganache into the egg yolk mixture constantly until fully combined. Set this mixture aside.
  5. Beat egg whites: Using the stand mixer on medium-high speed, beat the egg whites until foamy and glossy. Slowly add the remaining 2 tablespoons of sugar while continuing to beat until stiff, glossy peaks form. Test by turning the bowl upside down; the whites should hold their shape firmly.
  6. Fold in egg whites: Re-whisk the chocolate mixture if it has cooled and solidified slightly—warm gently in the microwave at 50% power for 10-15 seconds if needed to return to a soft consistency (do not overheat). When the chocolate mixture is just warm to the touch, fold in one-third of the beaten egg whites gently but thoroughly, then fold in the rest, allowing a few white streaks for a light texture.
  7. Fold in whipped cream: Clean your mixing bowl and beat the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate and egg mixture until uniform and smooth.
  8. Chill mousse: Transfer the mousse to a large serving bowl or portion into 6-8 individual serving dishes. Refrigerate and chill for at least 4 hours or up to 1 day before serving. Optionally garnish with additional whipped cream and shaved chocolate. Serve and enjoy the rich, airy dessert.

Notes

  • Use high-quality bittersweet chocolate for the best flavor and texture.
  • Do not substitute milk or half-and-half for heavy cream as it affects the mousse’s structure.
  • Ensure egg whites come to room temperature before beating for maximum volume.
  • Be careful not to overheat the chocolate mixture to avoid separation or seizing.
  • Folding gently is key to preserving the mousse’s light texture.
  • Can be prepared up to one day in advance for convenience.

Find it online: https://bitezly.com/easy-chocolate-mousse-recipe/