When I first began baking, I followed a recipe for a Light as a Feather Chocolate Mousse. I didn’t own a scale and practically doubled the chocolate — it came out deep and decadent. It was dairy-free, made with coconut milk, and my parents loved it so much they asked for it every time I visited. Years and many Paris mousses later, I wanted a version of my own. This one is classic and simple — good dark chocolate, butter, eggs. Dark and dreamy, and just sweet enough.
The chocolate is worth choosing well here — something you’d happily eat on its own; I use Valrhona 70%. Whip the whites to soft peaks, holding their shape but still easy to fold, which is what keeps the mousse light. Make it ahead if you can — a night in the fridge gives it the silkiest texture.
Print
Dark Chocolate Mousse
Description
Serves 4- 6
Ingredients
200g dark chocolate (70%), finely chopped
50g unsalted butter
4 large eggs, separated, at room temperature
50g granulated sugar
Pinch of salt
For serving: lightly whipped cream, fresh berries, flaky salt
Instructions
- Melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and let cool until just warm to the touch.
- Whisk the egg yolks into the warm chocolate one at a time, until glossy. Stir in the salt.
- In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the sugar, then continue whipping until glossy medium peaks form, about 1–2 minutes more. The whites should hold their shape with a soft fold at the peak.
- Fold one-third of the whites into the chocolate to loosen it. Gently fold in the remaining whites in two additions, until no streaks remain.
- Spoon into a large serving bowl or individual coupes. Cover and refrigerate for at least 4 hours, ideally overnight.
- Serve with softly whipped cream and fresh berries, or a sprinkle of flaky sea salt.
Leave a Reply