Ingredients
Chocolate Mousse Base
- 4 pasteurized large egg yolks
- 50 grams granulated sugar (for egg yolks)
- 30 mL heavy whipping cream (cold, for egg yolks)
- 175 grams dark chocolate (chopped or chips)
- 4 pasteurized large egg whites
- 100 grams granulated sugar (for egg whites)
- 180 mL heavy whipping cream (cold, to be whipped)
- 15 grams powdered sugar
Whipped Cream Topping
- 180 mL heavy whipping cream (cold)
- 30 grams powdered sugar
Instructions
- Prepare Egg Yolk Mixture: Whisk the egg yolks with 50 grams of granulated sugar and 30 mL of cold heavy cream in a small pot until fully combined.
- Melt Chocolate: Add the chopped dark chocolate to the egg yolk mixture and heat over medium-low heat, stirring frequently to prevent scrambling. Continue until the chocolate melts and the mixture thickens. For safety, cook until the mixture reaches 170°F.
- Cool Chocolate Mixture: Remove from heat and pour into a large bowl. Allow it to cool completely to room temperature, stirring occasionally to ensure even cooling.
- Whip Egg Whites: Using a mixer, beat the egg whites on medium-high speed until fluffy and stiff peaks form but not dry. Avoid over-beating.
- Optionally Cook Egg Whites: For extra safety, place egg whites and 100 grams sugar over a double boiler, gently cook until reaching 170°F or sugar dissolves, then whip into meringue as normal.
- Combine Egg Whites with Chocolate Mixture: Add a couple of spoonfuls of whipped egg whites to the cooled chocolate mixture to loosen it. Then gently fold in the remaining whipped egg whites in three increments until fully combined.
- Whip Heavy Cream: In the mixer bowl (no need to clean from egg whites), beat 180 mL of cold heavy cream with 15 grams powdered sugar on medium-high speed just until stiff peaks form. Do not overbeat.
- Fold Whipped Cream: Gently fold the whipped cream into the chocolate and egg white mixture until fully combined, maintaining as much air as possible in the mousse.
- Chill: Pour the mousse into serving cups and refrigerate for at least a few hours until set and chilled.
- Prepare Whipped Cream Topping: Whip 180 mL of heavy cream with 30 grams powdered sugar until stiff peaks form and pipe on top of the chilled mousse before serving.
Notes
- Use pasteurized eggs to reduce risk when consuming raw or lightly cooked eggs.
- Do not overbeat egg whites or cream, as it can cause grainy texture.
- If preferred, the egg whites can be gently heated before whipping to ensure food safety.
- Chilling time is crucial for mousse to set and flavors to meld.
- Use good quality dark chocolate (around 60-70% cocoa) for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
