Classic Chocolate Mousse
The unfussy French dessert — dark chocolate folded into whipped cream and egg whites until it sets into a silky, billowing cloud. No gelatin, no shortcuts.
Ingredients
- bittersweet dark chocolate (70%)170 g, chopped
- unsalted butter30 g
- large eggs, separated4
- granulated sugar2 tbsp
- heavy cream3/4 cup, cold
- fine sea saltpinch
- vanilla extract1/2 tsp
Steps
Melt the chocolate and butter.
Melt the chocolate and butter together in a heatproof bowl set over barely simmering water. Stir until smooth, then let cool until just warm.
Whisk yolks with vanilla and salt.
Whisk the yolks with the vanilla and a pinch of salt, then stir them into the cooled chocolate.
Whip cream to soft peaks.
In a clean bowl, whip the cream to soft peaks. Set aside.
Whisk egg whites to glossy peaks.
In another clean bowl, whisk the egg whites to soft peaks, then rain in the sugar and continue until glossy and firm.
Fold whites and cream into chocolate.
Fold a third of the whites into the chocolate to lighten it, then gently fold in the rest, followed by the whipped cream.
Chill mousse until set.
Spoon into ramekins or a serving bowl and chill at least 3 hours until set.
Nutrition, per serving. 360 calories. Protein 6.5 grams, 7 percent. Carbs 20 grams, 21 percent. Fat 30 grams, 72 percent. Fiber 3.5 grams, sugar 15 grams, saturated fat 18 grams, sodium 70 milligrams. Estimated from ingredients.
