Servings: 4–6
Prep Time: 15 minutes
Chill Time: 2 hours
Ingredients:
- 6 oz (170 g) dark chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 3 large eggs, separated
- 1/4 cup granulated sugar (optional for sweetness)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Melt the chocolate: Place chopped chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir until smooth, then remove from heat and let it cool slightly.
- Whip the cream: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form. Set aside.
- Prepare egg yolks: In a separate bowl, whisk the egg yolks with half the sugar (if using) until pale and creamy.
- Combine chocolate and yolks: Gradually fold the melted chocolate and cocoa powder into the yolk mixture until smooth and fully combined.
- Beat egg whites: In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to whip until stiff peaks form.
- Fold mousse together: Gently fold the whipped cream into the chocolate mixture. Then carefully fold in the egg whites in batches, preserving as much air as possible.
- Chill: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours, or until set.
- Serve: Garnish with chocolate shavings, cocoa powder, or fresh berries for a luxurious finish.
Tips:
- For an extra chocolate punch, sprinkle a teaspoon of espresso powder into the melted chocolate.
- If you want a dairy-free version, substitute coconut cream for heavy cream.
- Serve in small portions—this mousse is very rich!
