Description
This dark chocolate mousse is pure elegance in a cup—velvety, airy, and deeply chocolatey without being cloying. It’s the kind of dessert that feels extravagant yet refreshingly simple to make. With just chocolate, eggs, cream, and a few pantry staples, you can create a restaurant-worthy dessert right in your own kitchen.
Ingredients
Scale
- 6 oz (170 g) dark chocolate (70% cocoa or higher), chopped
- 2 tbsp unsalted butter
- 3 large eggs, separated
- 3 tbsp sugar
- ¾ cup (180 ml) heavy cream, cold
- ½ tsp pure vanilla extract
- Pinch of salt
Instructions
- Place chopped chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, glossy, and melted. Remove from heat and cool slightly.
- In a clean bowl, beat egg whites until foamy. Gradually add sugar and continue beating until soft, glossy peaks form.
- In another chilled bowl, whip heavy cream and vanilla until soft peaks form. Keep refrigerated.
- Whisk egg yolks into the cooled melted chocolate until smooth and thickened.
- Gently fold whipped egg whites into the chocolate mixture in three additions. Then fold in whipped cream until no streaks remain.
- Spoon mousse into glasses or ramekins. Cover and refrigerate for at least 3 hours or overnight.
- Top with whipped cream, chocolate curls, or fresh berries before serving.
Notes
- For a dairy-free version, use coconut cream.
- To make it boozy, add 1 tbsp of liqueur (rum, Kahlúa, or Grand Marnier) to the melted chocolate.
- Always use room-temperature eggs for the smoothest texture.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Whipped and chilled
- Cuisine: French-inspired
Nutrition
- Serving Size: 4–6
- Calories: 340
- Sugar: 16g
- Sodium: 48mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg