| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons unsalted butter, softened
- 3 eggs, separated*
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- Whipped cream and chocolate shavings, for garnish
Instructions
- Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
- Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
- Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 573 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 20 g |
| Protein | 11 g |
| Cholesterol | 184 mg |
| Sodium | 69 mg |
Reviews
I have tried many mousse recipes and this is the best one. I have been using this recipe for many years now and it is favorite amount family and friends. It is not too sweet, super rich yet light, quick and easy to make. Big crowd pleaser for sure!
Perfect every time!
can i use semi sweet chocolate chips? would this be different from baking chocolate or is it all the same?
Melting the butter and chocolate was a bit laborious, but the aftereffect was well worth the exertion. Tasted marvelous. The stirring processes were sometimes burdensome but worth it.
A-M-A-Z-I-N-G!!! This mousse was velvety smooth and had a rich, chocolate flavor. This was way beyond the mousse of my childhood (chocolate pudding with cool whip mixed in). I think this would make an impressive dinner party dessert and, though there were several steps involved in making it, it wasn’t that difficult.
Fabulous. My grandsons loved this, so it’s sweet enough for kids and not too sweet for adults. I used my food processor to whip the egg whites and cream, which made it a little less labor intensive. Looks beautiful in individual white ramekins with whipped cream on top.
very rich flavor, I topped it with the cream cheese whipped cream and it was to die for.
terrible! tried three times never worked. try alton brown’s recipe not only worked but tasted wonderful!
I think I did something wrong with this recipe. I think I maybe cooked the egg yolks a bit… that I did not let the chocolate cool long enough before adding the yolks. other than the chocolate getting Very Thick when I added the first yolk, the rest worked wonderfully, and my husband liked it very much. although he did ask if I could make it a “little lighter and fluffier” next time.
I have made this recipe several times more now, and I have had great success with it… so yes, it was my fault for cooking the eggs the first time by not letting the chocolate cool enough. It is a bit of work, but TOTALLY worth it to get this fantastic mousse
I have made this recipe several times more now, and I have had great success with it… so yes, it was my fault for cooking the eggs the first time by not letting the chocolate cool enough. It is a bit of work, but TOTALLY worth it to get this fantastic mousse
I also made extra whipped cream to top it with.
Very good!