Dark Chocolate Mousse
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From jillian.barreca
This rich, airy chocolate mousse skips the raw egg anxiety by gently cooking the yolks and whites to food-safe temps. With silky dark chocolate, softly whipped cream, and just the right balance of sweetness, it’s perfect for dinner parties or holiday desserts.
- Recipe Card
- Video
Recipe Card
ingredients
- 3 1/3 cups (800 ml) heavy cream, divided
- 14 ounces (400 grams) good quality dark chocolate, finely chopped
- 1/2 cup (100 grams) granulated sugar, divided
- 6 large eggs, divided
- Flaky sea salt, for serving
Method
Step 1
In a large mixing bowl, whip 1⅔ cups heavy cream to soft peaks.
Step 2
Cover and chill until ready to use.
Step 3
Place chopped chocolate in a large heatproof bowl.
Step 4
In a saucepan, combine remaining 1⅔ cups heavy cream, 2 teaspoons sugar, and egg yolks.
Step 5
Cook over low heat, stirring constantly, until the mixture is hot and steaming (don’t boil).
Step 6
Pour the hot cream mixture over the chocolate. Cover and let sit for 2 minutes, then stir gently until smooth. (If the mixture splits, use an immersion blender to fix it.)
Step 7
In a clean, heatproof bowl, whisk together egg whites and remaining 7 tablespoons sugar.
Step 8
Set the bowl over a pot of gently simmering water (double boiler) and whisk constantly until the mixture reaches 165°F.
Step 9
Remove from heat and continue whisking until medium peaks form.
Step 10
Gently fold half of the whipped cream into the chocolate mixture.
Step 11
Then fold in half of the whipped egg whites.
Step 12
Repeat with remaining cream and egg whites until smooth and airy.
Step 13
Transfer to your serving vessel (individual cups, ramekins, or a large bowl).
Step 14
Cover and refrigerate overnight to set.
Step 15
Serve with a sprinkle of flaky salt for a perfect finish.
Video
Media error: Format(s) not supported or source(s) not found
Download File: https://data.thefeedfeed.com/video/1742848437.mp4