Classic chocolate mousse – light, fluffy, but rich in chocolate. The perfect dessert for chocolate lovers, served in fine dining restaurants. Made with five simple ingredients.
Information
Servings: 4-6
Preparation Time: 20 min + chilling
Difficulty: Medium
Ingredients
200 g dark chocolate (70% cocoa)
3 eggs (separate yolks and whites)
50 g sugar
200 ml heavy cream
30 g butter
Instructions
Melt the chocolate with butter in a double boiler or microwave, stirring every 30 seconds. Let it cool slightly.
Whisk the egg whites with half of the sugar until soft peaks form (foam with gentle tops that bend).
Whisk the cream separately to a soft consistency (not stiff peaks).
Mix the egg yolks with the remaining sugar, then gently add to the melted chocolate.
Carefully fold the whipped cream into the chocolate mixture with a spatula.
Gently fold in the beaten egg whites, stirring from the bottom up to maintain the airiness.
Distribute the mousse into glasses or one large dish. Chill in the fridge for at least 2 hours until set.
Tips
Use baking chocolate (from the baking section), not regular eating chocolate.
Eggs are key to the lightness; substitutes will not give the same result. If you are worried about raw eggs, use pasteurized ones.
Serve with whipped cream or chocolate shavings for decoration.
Notes
Raw eggs are safe in many dishes (tiramisu, mayonnaise), but not recommended for pregnant women and children.
