Chocolate Mousse
This chocolate mousse offers a rich yet light texture with real chocolate's pure flavor, perfect for an elegant dessert that combines smoothness with airy sweetness.
Equipment
- 1 medium heatproof bowl
- 1 small saucepan
- 1 double boiler or heatproof bowl over simmering water
- 1 handheld or stand mixer with whisk attachment
- 1 metal spoon or silicone spatula
- 1 instant-read thermometer optional but recommended
Ingredients
- 8 ounces semi-sweet chocolate finely chopped (two 4-ounce bars)
- 2/3 cup heavy cream
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pinch of salt
Instructions
- Place chopped chocolate in a medium heatproof bowl.
- Heat heavy cream in a small saucepan over medium heat until it gently simmers but does not boil.
- Pour hot cream over the chopped chocolate and let rest for 2–3 minutes to soften.
- Stir gently with a spoon or spatula until chocolate is fully melted and combined. Set aside to cool slightly.
- Combine egg whites, sugar, cream of tartar, and salt in a heatproof bowl over a saucepan with simmering water without touching the water.
- Whisk constantly until sugar dissolves and mixture thins, about 4 minutes, reaching 160°F or no sugar grain feel.
- Remove from heat and transfer to a mixing bowl. Whip with a mixer on high until stiff, glossy peaks form, about 7 minutes.
- Gently fold the chocolate mixture into the whipped egg whites until fully combined.
- Spoon or pipe the mousse into serving dishes and refrigerate for at least 4 hours, covering after 1 hour.
- Serve chilled, optionally topped with whipped cream, chocolate curls, raspberries, or fresh mint.
Notes
- This mousse is ideal for making ahead and chilling overnight for best texture.
- Freeze leftovers and thaw overnight in refrigerator before serving.
- Use pure semi-sweet or bittersweet baking chocolate for best flavor.
- Fresh egg whites yield better volume than carton varieties.
- Cream of tartar stabilizes egg whites during whipping.