Dark Chocolate Mousse
A light, airy mousse made with dark chocolate, heavy cream, and eggs. Perfect for a small dessert after a festive dinner.
- Time
- 3 h 20 min
- Serving
- 469 kcal
- Ingredients
- ≈ $1.60
- Protein
- 7 g
Ingredients
- 1 Dark chocolatepack 90 g ≈ $2.50 35 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Heavy cream 33%pack 250 ml ≈ $2.20 60 ml
- 4 Sugar 12 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Break the chocolate into pieces and melt it in a double boiler over low heat, stirring until smooth. Remove from heat and let cool for 5 minutes.
Separate the egg yolks from the whites. Fold the yolks into the warm chocolate until fully combined.
Whip the egg whites with a pinch of salt and sugar for 3–4 minutes until soft, stable peaks form.
Whip the cold heavy3 cream for 2–3 minutes until it forms a soft, creamy texture.
Gently fold one-third of the whipped egg whites into the chocolate, then fold in the remaining whites and cream, using a spatula to lift from the bottom.
Spoon the mousse into ramekins and refrigerate for 3 hours until set and airy.
Tips
- Why it works
- Let the chocolate cool for 5 minutes so the egg yolks don't curdle when mixed with the hot mass. Whisk the whites to soft peaks so the mousse doesn't sink or spread.
- Substitutions
- Replace the sugar with 10 g of honey, and the mousse will be thicker but lose its shine. You can use 20% cream instead of 33%, and the flavor will be less rich.
- Common mistakes
- If the mousse doesn't set, the whites were whisked to stiff peaks or folded in too fast, and the mass will be runny and spread.
- Storing and reheating
- Keeps for 2 days in the fridge. Don't warm it, serve it cold. Don't freeze.
- Serve with
- Serve with tea after a festive dinner or with fruit, like strawberries or banana, for contrast.
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