Chocolate mousse recipes can feel intimidating. The beating. The folding. The fear of ending up with a puddle of chocolate pudding instead of an airy mousse. But this recipe is easy to follow, lusciously chocolaty, and ideal when you want a make-ahead dessert.
A word on chocolate: Good-quality chocolate bars are essential. Choose a nice one you can chop up, rather than chocolate chips, which contain emulsifiers that can turn the mousse stodgy. Avoid bittersweet chocolate (dark chocolate with about 70% cacao); bars with around 60%–64% cacao yield the best texture. Espresso perfectly highlights the chocolate, but if you don’t have an espresso machine and don’t feel like running to a coffee shop, dissolve 1 tsp. instant espresso powder in ¼ cup hot water as an easy substitute. For an even creamier and less intense chocolate flavor, swap up to half the semisweet chocolate with milk chocolate.
Mousse is all about texture. A stand mixer helps whip egg whites and cream to lofty, stiff peaks, but an electric hand mixer with beaters also works. A simple dollop of whipped cream to garnish is all that’s needed, but if you want to dress it up for Valentine’s Day or a dinner party, consider adding some chocolate shavings or raspberries.
Recipe information
Total Time
30 minutes, plus chilling
Yield
6 servings
Ingredients
1
4
¼
½
3
6
3
Preparation
Step 1
Whisk ½ cup chilled heavy cream in a small bowl to stiff peaks; cover and chill.
Step 2
Combine 4 large egg yolks, ¼ cup brewed espresso or strong coffee, room temperature, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2 Tbsp. sugar in a heatproof mixing bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, 1½–2½ minutes. Remove bowl from heat. Add 6 oz. semisweet chocolate, chopped, and stir until melted and mixture is smooth. (If chocolate is not melting, place the bowl back over the simmering water for about 10 seconds.) Let sit, whisking occasionally, until room temperature.
Step 3
Using an electric mixer fitted with a whisk attachment, beat 3 large egg whites in a medium bowl on medium speed until foamy, 1½–2½ minutes. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form, about 1 minute. Fold egg whites into melted chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among six 4-oz. ramekins, dessert glasses, or teacups. Chill until firm, at least 2 hours.
Do Ahead: Mousse can be made 1 day ahead. Cover with plastic wrap or wax paper and keep chilled. Let sit at room temperature 10 minutes before serving.
Step 4
Just before serving, whisk remaining ½ cup chilled heavy cream in a small bowl to soft peaks; top each cup of mousse with a dollop of whipped cream.
Editor’s note: This chocolate mousse recipe was first printed in our February 2013 issue and has since been updated to increase the amount of egg whites and salt, and to refine the type of chocolate that should be used. Head this way for more of our favorite chocolate desserts →