Chocolate Mousse

Name: Chocolate Mousse
Prep time: 20 min
Cook time: 5 min
Yield: 4 servings
Cuisine: French
Ingredients: dark chocolate 180 g; heavy cream 300 ml; sugar 30 g; egg yolks 2 ea; vanilla extract 0.5 tsp; salt 0.1 tsp

Quick answer

Active time: 25 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

A spoonful holds its shape, then collapses into almost nothing on the tongue, leaving a strong dark chocolate taste.

Without beaten egg whites, the air comes only from yolks whisked with sugar and from whipped cream, so it is a touch richer and denser than a meringue-based mousse. The higher the cacao percentage, the more bitter and intense it gets.

Ingredients

servings

IngredientAmount

egg yolks2 ea

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Instructions

6 steps

1

Break 180 g dark chocolate into small, even pieces and place them in a heatproof bowl.

Bring water to a simmer, lower the heat, and set the bowl above the pan without letting its base touch the water.
2

Melt the chocolate slowly for 3-5 minutes, stirring only occasionally so it does not seize or scorch.

When almost smooth, remove it from the heat and cool it to 37-40°C before adding the yolks.
3

Whisk 2 egg yolks with 30 g sugar for about 2 minutes.

Continue until the mixture looks paler, slightly thicker, and the sugar granules feel mostly dissolved when rubbed between your fingers.
4

Add the yolk mixture to the cooled chocolate in 2-3 additions.

Stir each addition just until the surface turns glossy again, stopping before the mixture becomes dense from overmixing.
5

Add 0.5 teaspoon vanilla extract and 0.1 teaspoon salt to 300 ml cold heavy cream.

Whip until soft peaks form, stopping while the cream still looks smooth rather than grainy or stiff.
6

Fold the whipped cream into the chocolate in three additions, lifting from the bottom to keep the air in.

Spoon into cups or ramekins, chill for at least 2 hours, and serve cold once it holds its shape.