Description
This Homemade Chocolate Mousse recipe offers a rich and silky dessert that combines smooth melted semi-sweet chocolate with light, airy meringue for a decadent treat. Perfectly chilled and garnished with whipped cream or fresh berries, this mousse is an elegant and satisfying dessert that is sure to impress any chocolate lover.
Ingredients
Chocolate Base
- 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce bars)
- 2/3 cup (160ml) heavy cream
Meringue
- 4 large egg whites (120g)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Optional Garnishes
- Whipped cream
- Chocolate curls
- Raspberries
- Fresh mint leaves
Instructions
- Prepare chocolate ganache: Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it gently simmers but does not boil. Pour the hot cream over the chocolate, let it sit for 2–3 minutes to soften the chocolate.
- Combine chocolate and cream: Slowly stir the mixture with a metal spoon or silicone spatula until the chocolate has fully melted and the ganache is smooth. Set aside to cool slightly.
- Make the meringue mixture: In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Set this bowl over a saucepan with 2 inches of simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar dissolves and the mixture thins out, about 4 minutes. Test readiness by rubbing a small amount between fingers; no sugar granules should be felt, or use an instant-read thermometer to reach 160°F (71°C).
- Whip the meringue: Remove the mixture from heat and transfer to a mixing bowl. Using a handheld or stand mixer fitted with a whisk, whip on high speed until stiff glossy peaks form, approximately 7 minutes.
- Fold ganache into meringue: Gently fold the cooled chocolate ganache into the whipped meringue with a silicone spatula until fully combined, taking care not to deflate the mixture.
- Chill the mousse: Spoon or pipe the mousse into serving dishes, ramekins, or jars. Refrigerate uncovered for about 1 hour, then cover and chill for at least 4 hours or up to 48 hours to set.
- Serve: Before serving, top the mousse with whipped cream, chocolate curls, raspberries, and/or fresh mint leaves as desired for garnish.
Notes
- Use fresh eggs and take care to maintain the bowl’s temperature without letting it touch the simmering water to avoid overcooking the egg whites.
- Folding gently is crucial to keep the mousse light and airy.
- If you prefer a less sweet mousse, you can reduce the sugar slightly but not the chocolate amount.
- The mousse can be stored covered in the refrigerator for up to 2 days for best texture and flavor.
- For extra richness, add a teaspoon of vanilla extract to the cream before heating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
