This chocolate mousse is like chocolate puddings light and fluffy bff. It is so chocolatey and fabulous and it doesn’t even require cooking! All you need is an electric hand mixer (or a strong whisking arm) and a love of chocolate.
Let’s get started…
Begin by gathering 4 large eggs, 6 ounces of semi-sweet chocolate, 1 tablespoon of salted butter, 2/3 cup of heavy cream, 1/3 cup of granulated sugar and 1 teaspoon of espresso powder. This recipe makes eight 6 ounce portions. This chocolate mousse chills really well for 4-5 days, so you can make a batch and have a little bit of mousse all week long!
If you prefer a smaller batch, cut the recipe in half for 4 small portions.
Start by melting 6 ounces of semi-sweet chocolate with a tablespoon of butter. You can do this by placing a heat proof bowl over simmering water or in the microwave. Once the chocolate and butter are melted and smoothly incorporated, whisk in a teaspoon of espresso powder. Set it aside to cool while you prepare the other ingredients.
Next, separate the eggs and add the egg whites into a large, clean bowl. Add 1/3 cup of granulated sugar to the egg whites and use an electric hand mixer to whip the egg whites to stiff peaks. Once the egg whites and sugar have developed stiff, glossy peaks set them aside while we prepare the final ingredients of our chocolate mousse.
The last thing you need to do is to whip 2/3 cup of heavy cream until the peaks will hold their shape. Be careful not to over whip the heavy cream. It should not get quite as stiff as the egg whites, but don’t stop whipping until when you pull the beaters out of the heavy cream, the cream will hold its shape.
It is now time to combine our ingredients.
Whisk the 4 egg yolks until they are very smooth and then fold them into your whipped heavy cream.
Add the slightly cooled butter and chocolate into the yolks and heavy cream and gently fold until mostly combined.
Transfer about a third of the stiff egg whites in with the the chocolate and heavy cream mixture. Use a silicone spatula to carefully begin folding the stiff egg whites into the chocolate mixture.
Add the remaining egg whites and fold to combine. Be gentle while incorporating the egg whites, so you do not deflate all of the air that you whipped into them. The stiff egg whites are a big part of how light and airy this chocolate mousse is, so be gentle as you fold and only mix until everything looks nicely combined.
Transfer the mousse into eight 6 ounce airtight containers (or fewer larger ones, if preferred) and transfer them into your refrigerator to chill for a few hours before enjoying.
Once your chocolate mousse has chilled, add a little dollop of whipped cream and some chopped chocolate over each bowl and get ready to dig into one of the most fluffy and chocolatey treats you have ever whipped up…
The texture of this chocolate mousse is simply wonderful. It is rich and decadent, but also super airy and foamy feeling on your tongue. The perfect balance between and cool and creamy and rich and satisfying.
The more you dig in, the better it gets! Just one fluffy scoop of chocolate after another.
If you are looking for a wonderful chocolate mousse that is easy to bring together and will wait patiently for your next chocolate craving right in your refrigerator then this recipe is for you.
Enjoy!
Chocolate Mousse
Ingredients
- 4 large eggs, separated
- 6 ounces of semi-sweet chocolate
- 1 tablespoon of salted butter
- 2/3 cup of heavy cream
- 1/3 cup of granulated sugar
- 1 teaspoon of espresso powder
- whipped cream (garnish)
- chocolate, chopped (garnish)
Instructions
- In a small heat proof bowl, melt 6 ounces of semi-sweet chocolate with a tablespoon of butter and whisk until smooth and fully combined. Whisk in a teaspoon of espresso powder. Set aside to cool.
- In a large bowl, whip 4 large egg whites with 1/3 cup of granulated sugar until stiff, glossy peaks have formed. Set aside.
- In a separate bowl, whip 2/3 cup of heavy cream until the cream will hold its shape
- Whisk the 4 egg yolks until very smooth and fold them into the whipped heavy cream
- Add the slightly cooled melted chocolate and butter into the egg yolks and whipped heavy cream and gently fold until mostly combined
- Add 1/3 of the stiff egg whites into the chocolate and heavy cream mixture and gentle fold to combine. Add the remaining egg whites and gently fold only until combined
- Transfer the chocolate mousse into eight 6 ounce airtight container and chill for several hours before serving
- Garnish with whipped cream and chopped chocolate
