Classic Chocolate Mousse
The ultimate comfort food, Classic Chocolate Mousse is rich, creamy, and incredibly easy to make. With layers of bittersweet chocolate and a fluffy whipped cream topping, it’s a dessert that brings joy to any occasion. Perfect for impressing guests or indulging your sweet tooth, you’ll want to make it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Whisk
- Blender
- Large Pot
Ingredients
- 4 large Eggs
- 6 oz Bittersweet Chocolate coarsely chopped or broken up
- 6 oz Unsalted Butter cubed
- 1/4 cup Strongly Brewed Coffee or Espresso
- 1/2 cup Granulated Sugar divided
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- 1 Tbsp Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1 Tbsp Chocolate Shavings
- 16 Raspberries
Instructions
- In a medium heat-proof mixing bowl, combine 6 oz chopped chocolate, 6 oz butter, and 1/4 cup coffee. Heat a medium saucepan with 2-inches of water to a boil. Place your bowl with chocolate over a saucepan of simmering water so the bowl over the steam and not touching the water. Stir until chocolate is melted and smooth. Remove from heat and set aside.
- Separate eggs and put 4 yolks in a large heat-proof mixing bowl with 1/2 cup sugar and 1 tsp vanilla extract. Whisk to combine. Place bowl over the saucepan of boiling water, and whisk until thickened, hot to the touch and lightened in color (about 4 minutes). Remove from heat. Use a spatula to stir chocolate mixture into the egg mixture, mixing until blended.
- Place 4 whites in a third medium bowl. Beat until foamy. Gradually add 1 Tbsp sugar and continue beating until medium peaks form. Fold egg whites into the batter one third at a time, fully incorporating between each addition. Once all egg whites are in, stop folding when mousse is smooth and even in color.
- Divide mousse between 8 (4 oz) ramekins, cover and refrigerate at least 2 hours or ideally overnight.
- In a medium bowl, beat together heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract on medium/high speed until soft peaks form.
- Spoon generous dollops of whipped cream over chilled chocolate mousse cups and top with shaved chocolate and raspberries.
Notes
- Tip 1: You can store leftover mousse in the refrigerator for up to three days.
- Tip 2: If freezing, store it in an airtight container, but it’s best enjoyed fresh.
- Tip 3: The mousse pairs wonderfully with fresh fruits like strawberries or a drizzle of caramel sauce.
- Tip 4: Consider adding a splash of espresso or a hint of orange zest for a twist.
- Tip 5: Serve in elegant glasses for a fancy touch that impresses guests.