Description
This chocolate mousse recipe is rich and decadent: the perfect easy dessert for a special occasion! Here’s how to make it.
Ingredients
Scale
- 6 oz (1 cup) quality semisweet chocolate chips (55% cacao)
- 2/3 cup heavy whipping cream
- 3 eggs, separated*
- 1 tablespoon powdered sugar
- 1/2 recipe homemade whipped cream (optional), for serving
- Shaved chocolate, for serving
Instructions
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the whipping cream until it is 175°F (or hot to the touch, but not quite simmering; do not simmer or boil). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth and glossy.
- Attach the balloon whisk attachment to an electric mixer. Whip the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Then turn the mixer to high speed and beat until stiff peaks form, about another 1 minute. Turn speed to low, and add the sugar and egg yolks; beat until combined. Pour in the melted chocolate and fold it in with a spatula until the mixture is smooth.
- Spoon the mousse into small glasses. Refrigerate 2 to 24 hours. If desired, top with a small dollop of homemade whipped cream and chocolate shavings. Store leftovers refrigerated for up to 5 days.
Notes
*Want chocolate mousse without the egg? Complete Steps 1 and 2 with 4 ounces chocolate and 1/2 cup whipping cream. Then add 2/3 cup whipping cream and 1 tablespoon powdered sugar to the bowl of a stand mixer. Whisk on medium speed until firm peaks form, about 2 to 3 minutes. Add the melted chocolate into the whipped cream and whisk on medium speed until just combined. Pour into glasses and refrigerate for at least 2 hours or 4 hours for a more set texture.
- Category: Dessert
- Method: No Bake
- Cuisine: Dessert
- Diet: Vegetarian
