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Chocolate Mousse
Chocolate Mousse
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
515 minutes
Irresistible chocolate mousse perfect for any gathering, easy to make ahead with helpful tips included.
Ingredients:
  • 1 cup cold heavy cream
  • 4 1/2 ounces (128) bittersweet chocolate, finely chopped
  • 2 tablespoons (28g) unsalted butter, cubed
  • 2 tablespoons (30mL) brewed espresso or very strong coffee
  • 3 large eggs, separated
  • 1 tablespoon sugar
  • Raspberries and extra whipped cream, optional to serve
Instructions:
  • Whip the cream: Beat the heavy whipping cream until soft peaks form, then refrigerate.
  • Create a luxurious chocolate base: Place chocolate, butter, and espresso in a double boiler over hot, steamy water. Stir occasionally until smooth. Once melted, let it cool until just warm to the touch to avoid seizing.
  • Whip the egg whites until foamy, then gradually add sugar until stiff peaks form.
  • Combine the egg yolks with the slightly cooled chocolate until well mixed.
  • Gently combine one-third of the whipped cream to lighten the chocolate mixture. Add half of the egg whites and carefully fold in. Finish by folding in the rest of the egg whites and whipped cream.
  • Transfer the mousse into serving dishes and garnish with fresh raspberries and whipped cream, if desired. Refrigerate for 8 to 24 hours. Share your rating and review if you enjoyed the recipe!

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