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Loading...A classic French dark chocolate mousse made with just a handful of simple ingredients: bittersweet chocolate, eggs, butter, and a touch of sugar. This airy, velvety dessert is the epitome of French patisserie elegance, relying on careful folding of whipped egg whites to achieve its signature cloud-like texture.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 32 gFat
- 18 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 20 gSugar
- 9 gProtein
- 95 mgSodium
- 320 mgPotassium
- 65 mgCalcium
- 5 mgIron
- 0 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the Mousse
- 7 oz (200 g) dark chocolate (70% cacao), finely chopped
- 6 large eggs, separated, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, cubed
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 tbsp (30 ml) heavy cream
For Serving (Optional)
- Whipped cream, for topping
- Dark chocolate shavings
- Fresh raspberries
- Powdered sugar, for dusting
Directions
- Melt the chopped dark chocolate with the cubed butter in a heatproof bowl set over a saucepan of barely simmering water (bain-marie), stirring gently until completely smooth. Remove from heat and let cool for 5 minutes.
- Whisk the egg yolks into the chocolate mixture one at a time, stirring well after each addition, then blend in the vanilla extract and heavy cream until glossy and evenly combined.
- In a separate clean, dry bowl, beat the egg whites with the salt using an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the sugar while continuing to beat until stiff, glossy peaks form.
- Whisk about one-third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two additions using a rubber spatula, taking care not to deflate the batter.
- Divide the mousse evenly among 6 ramekins or stemmed glasses (about 3/4 cup each), smoothing the tops. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firmly set.
- Just before serving, garnish each mousse with a dollop of whipped cream, a few fresh raspberries, and a scattering of dark chocolate shavings, then dust lightly with powdered sugar.
Cook’s Notes
- Use high-quality bittersweet chocolate with at least 70% cacao – the chocolate is the soul of this dessert, so choose one you love eating on its own.
- Make sure absolutely no yolk contaminates the egg whites when separating, as even a trace of fat will prevent them from whipping to full volume.
- For food safety, use pasteurized eggs if serving to young children, pregnant women, the elderly, or anyone with a compromised immune system.
- Fold the whites gently and patiently – aggressive stirring will deflate the mousse and destroy its signature airy, cloud-like texture.
- The mousse can be prepared up to 2 days in advance and stored covered in the refrigerator, making it ideal for dinner party entertaining.
