Description
This classic French Chocolate Mousse is a rich, creamy, and airy dessert made with melted chocolate, whipped cream, and egg yolks. It requires no baking and comes together quickly, making it perfect for an elegant treat that can be prepared in advance and chilled until set.
Ingredients
Scale
Chocolate Mixture
- 4 oz semisweet or bittersweet chocolate, chopped
- 2 tablespoons granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- a pinch of salt
Whipped Cream
- 1 cup heavy whipping cream
Instructions
- Melt the Chocolate: In a small saucepan over low heat, melt the chopped chocolate, stirring constantly until smooth. Remove from heat and allow to cool slightly to prevent cooking the eggs in the next step.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened, ensuring a smooth texture.
- Combine Chocolate and Egg Mixture: Gradually whisk the melted chocolate into the egg yolk mixture until fully incorporated. Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Whip the Cream: Using a mixer on medium-high speed, beat the heavy cream until soft peaks form, which will add lightness to the mousse.
- Fold Cream into Chocolate Mixture: Gently fold the whipped cream into the chocolate mixture using a spatula, carefully combining until smooth and uniform without deflating the whipped cream.
- Chill the Mousse: Spoon the mousse evenly into serving glasses or bowls. Refrigerate for at least 2 hours or until set and chilled through.
- Serve: Serve chilled, optionally garnished with additional whipped cream or chocolate shavings for an elegant presentation.
Notes
- Ensure the melted chocolate is cooled slightly before adding it to the eggs to prevent scrambling.
- For a richer flavor, substitute semisweet chocolate with dark chocolate.
- Use milk chocolate for a sweeter and milder mousse.
