When I was little, chocolate mousse was such a fancy dessert. It was something special, something of a rare occasion. Swirled so perfectly in a shallow stemmed glass with fruit accenting the impeccable presentation, it was decadent chocolate fluffiness. Now I know how to make it, and I can have it anytime I want!
Chocolate mousse is delightful. I remember the first time I tried it. It was chocolate, but oh my gosh, it was fluffy chocolate! How was I living without this in my life? It was creamy, smooth, perfectly sweet, and so dreamy…every single bite! As I got older and more into baking, I realized chocolate mousse could be so so versatile. Eat it on its own by the spoonful, mold into beautiful, decadent desserts, use as a topping or as a filling. Make it sophisticated and dress it to the nines for a dinner party, or dress it down by just spooning it into a dish for a quick, fun weeknight family dessert. This particular recipe is also stable enough to fill a cake; it won’t squish out the sides easily, and delicate enough for the lightest, most airy dessert.
No need to get intimidated. It does have a few steps, but they’re all easy…just let your mixer do all the work for you. This recipe is made with egg whites, whipping cream and of course chocolate. It’s fluffy, smooth, creamy, delicate, and just all around addicting. All of the essential elements of a great mousse. You can use any chocolate you please; white, milk or dark. Just know it will be a bit sweeter using milk or white chocolate. You can always experiment with the sweetness level if you’d like to, catering to your palate. I have no qualms about sweetness though…the sweeter, the better! I’ve used all three, and I can say I’ve never been disappointed with any. They’re all 100% delicious. I personally like to use semi sweet chocolate chips. So choose your favorite chocolate and start mixing!
Method of Preparation
First, separate your eggs and put the egg whites into a bowl with the sugar and salt. Be sure not to get any egg yolk in your whites while separating the eggs. This will cause the whites not to fluff up properly. Heat to 165 degrees Fahrenheit using a double boiler.
If you’re not concerned with the salmonelle bacteria in raw eggs, you can skip heating the egg whites and go straight to mixing them, streaming in the sugar slowly. If you did heat the egg whites, heat and pour into your mixer and whip until cool and fluffy, achieving a slightly stiff peak. Set aside. Meanwhile, melt your chocolate in the microwave, if your comfortable, or over a double boiler.
While the chocolate is melting, whip your heavy whipping cream and vanilla until medium peaks form. When you take your whisk out the peaks will fall a bit.
Now it’s time for the fun part. Take your egg whites, make sure they’re completely cool, and add the chocolate. This is critical, you need to fold in the chocolate rather fast or clumps of chocolate will form from seizing up while hitting the cool eggs. Be light handed though, you don’t want to make the whites fall. Once chocolate is incorporated completely, fold in the whipped cream.
Use immediately such as putting into molds or place into refrigerator for use later, noting the texture will change. Or take a spoon to it and eat this heavenly confection. It’s serious chocolate deliciousness, and from experience, it’s hard not take just one bite.
Come try it out this simple, fluffy, decadent chocolate mousse recipe…it’s nothing short of glorious!
The creamiest, fluffiest, most decadent chocolate mousse. It's super versatile, and only has 6 simple ingredients.
- 7 oz. Chocolate
- 1/2 Cup Egg whites
- 3 oz. Granulated Sugar
- 1 1/2 Cups Heavy Whipping Cream
- 1/2 tsp Salt
- 1 tsp Vanilla
1. In a double boiler add egg whites and sugar. Heat until sugar is melted and reaches a temperature of 173 degrees Fahrenheit.
2. Pour into mixing bowl, and mix until fluffy and cool.
3. Set aside
4. Melt chocolate over a double boiler or in the microwave in increments of 30 seconds until smooth.
5. While chocolate is melting, in another mixing bowl, whip the heavy whipping cream, salt and vanilla until medium peaks form. Set aside.
Assemble all Components
6. Take the egg whites and gently fold in the chocolate completely, being careful not to deflate the whipped egg whites.
7. Then to your chocolate mixture, fold in the whipped cream delicately.
8. Immediately eat! Use to fill a cake, mold into beautiful designs, or decorate cupcakes!
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Never underestimate the power of chocolate!
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