Ingredients
- 6 oz (170 g) semi-sweet or dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup (180 ml) heavy whipping cream
- Optional: whipped cream, chocolate shavings, or fresh berries for topping
Instructions
- Melt the chocolate: Place the chopped chocolate and butter in a heatproof bowl. Melt gently over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Prepare the egg yolks: Whisk the egg yolks with vanilla extract and salt. Slowly stir the yolk mixture into the warm melted chocolate until smooth.
- Beat the egg whites: In a clean bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until soft, glossy peaks form.
- Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
- Fold everything together: Gently fold about one-third of the whipped egg whites into the chocolate mixture. Fold in the remaining egg whites, then gently fold in the whipped cream until just combined. Don’t overmix.
- Chill: Divide the mousse between 4 serving glasses or bowls. Cover and refrigerate for 2–3 hours, or until set.
- Serve: Top with whipped cream, chocolate shavings, cocoa powder, or fresh berries before serving.
⭐ Tip
For the best texture, use high-quality chocolate with around 60–70% cocoa. For a richer mousse, use dark chocolate; for a sweeter version, use semi-sweet chocolate.
