"Naturally gluten free, this chocolate mousse is my grandma's recipe and the perfect dessert for date night or girls' night in."
Chocolate Mousse
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 35mins
Cook time 40mins
Serves or Makes: 10-12
Recipe Card
ingredients
- 2 cups whole milk
- 1 cups refined sugar
- 2 packages gelatin
- 4 eggs, separated
- 1/4 teaspoons salt
- 12 ounces semi-sweet chocolate
- 1 teaspoons vanilla extract
- 2 cups heavy whipping cream
Method
Step 1
Put the milk in a small saucepan over very, very low heat. Add 1/2 cup of sugar. Mix with a whisk to combine.
Step 2
While whisking gently, slowly sprinkle the gelatin in the milk and sugar mixture. Keep stirring to combine.
Step 3
In a separate bowl, beat the egg yolks together lightly.
Step 4
Add egg yolks, salt, chocolate chips, and vanilla. Keep stirring until the chocolate is melted and smooth — it shouldn't appear grainy at all.
Step 5
Refrigerate the chocolate mixture for between 25 and 45 minutes. After about 30 minutes, the gelatin causes the mixture to mound, which means it's slowly turning into the right texture. Please do not misread this and think that a literal mound will erupt from your mousse and you will have a hill of mousse on your hands. At most, you'll get a slight swell, and then you will be both surprised and disappointed.
Step 6
About five minutes before you take the mixture out of the fridge, beat the egg whites in a stand mixer with a whisk attachment or a hand mixer. Add the remaining sugar a few tablespoons at a time while whisking, keep that machine going no matter how scared your cat looks, and in about five to eight minutes, you'll have a meringue on your hands.
Step 7
Fold the meringue into the chocolate mixture. Make sure that there aren't blobs of white and try to get it as incorporated as you can.
Step 8
Refrigerate that mixture while you wash out your mixer of choice and whisk attachment.
Step 9
Using your newly washed and dried mixer and whisk attachment, beat the cream until it is the texture of, well, whipped cream. If you're getting to this point and considering using canned whipped cream, I'm going to be really disappointed in your choices. You've made it this far. Love is a major ingredient in this recipe, and this is where it comes in. Whip. Whip with love.
Step 10
Fold about 2/3 of the whipped cream that you whipped at home into the mousse. Reserve the rest for decorating.
Step 11
Pour the mousse into the bowl from which you will serve it, then pipe the whipped cream on top and decorate with chocolate chips.