Dazzle your dinner guests with a decadent, velvety dessert.
Originally from France, chocolate mousse is a creamy, dreamy dessert that satisfies the most chocolatey cravings. It’s rich and filling, yet light and fluffy — in other words, the perfect balance for a post-dinner dish. That being said, sometimes I’ll even make chocolate mousse as a part of breakfast or brunch.
Although it takes several hours to make, the wait is worth it, and the result is a well-whipped cloud of dark chocolate goodness that’s fit for kings and queens. In fact, there was a time when this dessert was reserved for only the French elite. Today though, it’s enjoyed by many different classes and cultures.
In the mid-20th century, Julia Child’s cookbook Mastering the Art of French Cooking brought the elusive mousse recipe to the masses so that ordinary home cooks could whip it up more easily. Now, new and seasoned dessert-makers alike can have a great time learning how to master this mouthwatering mini-meal!
Is Chocolate Mousse Healthy?
Since it’s a rich and sugary dessert, chocolate mousse isn’t a particularly health-conscious option. However, it does have a small amount of protein from the eggs, and the use of dark chocolate instead of milk chocolate makes it a marginally healthier choice. It’s also gluten-free.
Can Chocolate Mousse Be Vegan?
In my opinion, chocolate mousse is probably one of the hardest recipes to create a vegan version of because its fluffy, whipped texture depends upon egg, butter, and cream. There are, of course, plant-based options in the store that you can buy. For example, you could whip up silken tofu in a blender as a replacement for the egg and cream, which creates a similar consistency. Just be sure to use plant-based butter and vegan dark chocolate as well.
INGREDIENTS
- 4 ounces dark chocolate, finely chopped
- 2 1/2 tablespoons unsalted butter
- 3 large eggs, with yolks and whites separated
- 5 tablespoons granulated sugar
- Pinch of kosher salt
- 1/2 cup heavy cream
- Toppings, such as fresh fruit, whipped cream or chocolate shavings (optional)
INSTRUCTIONS
Melt
Combine chocolate and butter; melt using double boiler.
Mix
Whisk yolks, fold in chocolate, whip cream, and egg whites.
Chill
Fold all together, portion, and refrigerate.
Devour!
FAQs & Tips
Chocolate mousse can be refrigerated for 2 to 3 days, or frozen in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight before serving. Don’t use heat to defrost it, as it could become watery. Chocolate mousse is best served cold and fresh.
One of the most common errors for new mousse-makers is not paying attention to the temperature or being impatient. When melting the chocolate, for example, be careful not to burn it. Burnt chocolate ruins the whole mousse with a bitter, smoky flavor. To avoid burning it, stick to the double boiler method that this recipe calls for, rather than melting the chocolate directly in a pan or in the microwave. Another common mistake is over-whipping the mixture, which will create a flat or even curdled mousse. Nobody wants that! Make sure to gently fold everything in, as the recipe calls for, just until it’s mixed.
Chocolate pudding is different from chocolate mousse because it’s much denser and usually uses a binder like flour or cornstarch to thicken it. Pudding also doesn’t usually have egg or whipped cream, which make up the light and airy base of chocolate mousse.
Serving Suggestions
Serve chocolate mousse in glasses or bowls with a topping of cacao nibs, fresh fruit, Strawberry Whipped Cream (or plain), Chocolate-Covered Raspberries, or Roasted Strawberries. If you’d like, brighten the display with a mint leaf for garnish. To form the mousse into a swirly design like the pictures depict, use a piping bag with a zig-zag tip to pipe the mousse into a dish. You could also dust the top of each with powdered sugar or cocoa powder. Remember: This dessert is designed to dazzle!
Prep: 25 minutes
Cook: 5 minutes
Total: 4 hours 30 minutes
Ingredients
- 4 ounces dark chocolate finely chopped
- 2 1/2 tablespoons unsalted butter
- 3 large eggs with yolks and whites separated
- 5 tablespoons granulated sugar
- Pinch of kosher salt
- 1/2 cup heavy cream
- Toppings such as fresh fruit, whipped cream or chocolate shavings (optional)
Instructions
-
Combine chopped dark chocolate and butter in a heatproof bowl. Set over a pot of simmering water (double boiler method) and stir until melted and smooth.
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In a separate bowl, whisk egg yolks with sugar and salt until thick and pale.
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Gradually fold the chocolate mixture into the egg yolks until well combined.
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In another bowl, whip the heavy cream to soft peaks.
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In a clean bowl, beat egg whites until stiff peaks form.
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Fold the whipped cream into the chocolate mixture, then gently fold in the egg whites until no streaks remain.
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Divide the mousse into serving dishes and refrigerate for at least 4 hours, or until set.
-
Serve by itself or with toppings, such as fresh fruit, whipped cream or chocolate shavings.
Nutrition Info:
Calories: 438kcal (22%) Carbohydrates: 29g (10%) Protein: 7g (14%) Fat: 33g (51%) Saturated Fat: 19g (119%) Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.3g Cholesterol: 176mg (59%) Sodium: 62mg (3%) Potassium: 279mg (8%) Fiber: 3g (13%) Sugar: 23g (26%) Vitamin A: 845IU (17%) Vitamin C: 0.2mg Calcium: 61mg (6%) Iron: 4mg (22%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
