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Craving chocolate? This quick, easy chocolate mousse is rich, silky, and smooth. Best of all, it’s no-bake and ready in minutes!
Know Before You Scroll
- Flavor Profile: Rich, velvety, and deeply chocolatey with just the right balance of sweetness. Light and airy but still decadently creamy.
- Difficulty Level: Easy to moderate. Whipping and folding in the egg whites can be a little tricky for some.
- What You’ll Need: Bittersweet chocolate, unsalted butter, eggs, sugar, heavy cream, vanilla extract, salt.
- Equipment: Heatproof bowl, saucepan (for a double boiler setup), mixing bowls, electric mixer, spatula, whisk, ramekins, or serving dishes.
- Top Tip: When folding in the whipped cream and egg whites, go slow and be gentle! This keeps your mousse light and airy instead of dense and heavy.
- Make Ahead Note: This mousse needs at least 2 hours to chill, but overnight is even better for that ultra-smooth texture.
- Time-Saving Hack: Want to speed things up? Pop the mousse in the freezer for 20 to 30 minutes instead of refrigerating for 2 hours—just don’t let it freeze solid!
- Ingredient Swap: No bittersweet chocolate? Use semisweet for a sweeter mousse. No heavy cream? Coconut cream works for a dairy-free version!
- Perfect Pairings: A dollop of freshly whipped cream adds the perfect balance to the rich chocolatey goodness. And if you’re feeling a little fancy, try adding some chocolate covered strawberries.
Recipe
Chocolate Mousse
Ingredients
- 6 ounces bittersweet chocolate (chopped)
- 3 tablespoons unsalted butter
- 3 large eggs (separated)
- 3 tablespoons sugar
- ¾ cup heavy cream
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
- In a heatproof bowl set over a pot of simmering water (or using a double boiler), melt the chocolate and butter together. Stir until smooth, then set aside to cool slightly.
- In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually whisk the melted chocolate into the yolk mixture until smooth.
- In another clean bowl, add the egg whites and a pinch of salt. Beat with an electric mixer until stiff peaks form.
- In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture. Next, carefully fold in the egg whites in two additions, being cautious not to deflate the mousse.
- Spoon the mousse into serving dishes or ramekins. Cover and refrigerate for at least 2 hours before serving.
Tips
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I’m Completely Obsessed With This Chocolate Mousse Recipe!
It’s like a little cloud of chocolatey perfection, creamy and rich but somehow still dreamy and light at the same time. Honestly, it’s dangerous to keep in the fridge because you’ll find yourself sneaking spoonfuls at all hours of the day (not that I’d know anything about that). My husband is a full-on chocoholic. He’s been known to “check on it” every ten minutes just to make sure it’s still there. Fair warning, once you make it, you might never go back to any other dessert. It’s that good!
Step By Step Instructions
Alright, let’s talk chocolate mousse—the easiest, dreamiest no-bake dessert ever. Start with 6 ounces of bittersweet chocolate and 3 tablespoons of butter in a heatproof bowl. Place it over a pot of simmering water—double boiler style—and stir until it’s completely smooth and melty. Let that cool for a few minutes.
Meanwhile, grab 3 large eggs and separate them. Yolks go in one bowl, whites in another. To the yolks, add 3 tablespoons of sugar and whisk until it’s pale and thick. Now, slowly pour in your melted chocolate, whisking constantly so everything stays silky smooth.
Now, for the egg whites—add a pinch of salt and beat them with a mixer until you get stiff peaks. You know, when they stand up all cute and fluffy.
In a separate bowl, whip ¾ cup of heavy cream with 1 ½ teaspoons of vanilla extract until soft peaks form. It should look billowy and luxurious.
Time to bring it all together! First, gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the egg whites in two additions—this keeps all that gorgeous airiness intact.
Spoon it into ramekins, cover, and refrigerate for at least 2 hours. Or if you’re like me, distract yourself so you don’t keep peeking at the fridge every 10 minutes.
And there it is—rich, airy, melt-in-your-mouth chocolate mousse. Grab a spoon and dig in!
Erren’s Top Tips
- Use quality chocolate: Since chocolate is the star, go for high-quality bittersweet chocolate (around 60-70% cocoa). It makes a huge difference in flavor and texture.
- Cool the chocolate slightly: If it’s too hot when mixed with the yolks, you’ll end up with scrambled eggs. Let it sit for a few minutes before adding.
- Don’t overwhip the cream: Soft peaks are key! Overwhipped cream can make the mousse grainy instead of silky smooth.
- Be gentle with the egg whites: Folding is not stirring. Use a soft hand to keep all that air in for the lightest, fluffiest texture.
- Room temperature eggs whip better: Cold eggs don’t whip up as well. Let them sit out for 10-15 minutes before separating.
- Chill time is non-negotiable: At least 2 hours in the fridge, but overnight is even better for a firmer, more developed flavor.
- Speed up cooling if needed: In a rush? Pop it in the freezer for 30-40 minutes, but don’t let it freeze solid.
Storage & Freezing Instructions ❄
Fridge: Store chocolate mousse covered in the fridge for up to 4 days. Keep it airtight so it doesn’t absorb fridge odors.
Freezer: Chocolate mousse can be frozen! Spoon it into airtight containers, freeze for up to 2 months, and thaw in the fridge for a few hours before serving. Bonus: it’s also amazing eaten partially frozen—kind of like chocolate ice cream!
FAQs
Can I make chocolate mousse without raw eggs?
Yes! You can gently heat the egg yolks with sugar over a double boiler while whisking constantly until they reach 160°F (71°C). For egg whites, use pasteurized egg whites or an egg white substitute.
Why is my mousse grainy?
This happens when chocolate seizes (gets clumpy) or the cream is overwhipped. To fix seized chocolate, stir in a teaspoon of warm milk until smooth.
Can I use milk chocolate instead of bittersweet?
Yes, but it will be much sweeter. Try reducing the sugar slightly to balance the sweetness.
What’s the best way to fold in egg whites without deflating them?
Use a rubber spatula and a gentle “J” motion—cut through the center, lift, and fold over. Repeat until just combined.
Can I make this dairy-free?
Absolutely! Swap heavy cream for full-fat coconut cream and use dairy-free chocolate.
How do I know when my egg whites are at stiff peaks?
Lift the beaters—if the peaks stand straight up without drooping, they’re perfect!
Can I add extra flavors to my mousse?
Yes! Try adding espresso powder for a mocha twist, a splash of liqueur (like Grand Marnier or Baileys), or a pinch of cinnamon for warmth.
What should I serve with chocolate mousse?
Fresh berries, whipped cream, chocolate shavings, or a sprinkle of sea salt take it to the next level!
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