Chocolate Mousse
Chocolate mousse made at home — Dark Chocolate Mousse, French Chocolate Mousse, Three-Ingredient Chocolate Mousse, and a no-bake Oreo pie for company.
★ dessert
dessertDark Chocolate Mousse
For all my dark chocolate lovers
Sabrina ZancoIngredients
- 7 oz Dark chocolate
- 6 Pasteurized eggs
- 1 tbsp Salter butter
- 1/2 cup Heavy whipping cream
- 1 tbsp Powdered sugar
- 1 tsp Vanilla extract
Instructions
- 1Separate your eggs into two bowls.
- 2Roughly chop your chocolate.
- 3Over a double boiler, melt chocolate and butter. Stir continuously so that it doesn’t burn!
- 4Once melted, remove the chocolate and butter mixture from the stove. Stir in yolks one at a time.
- 5Whip egg whites until stiff peaks form.
- 6Add about 1/4 of the egg white mixture to the chocolate mixture and fold together.
- 7Now, slowly incorporate the chocolate/egg white mixture into the eggs whites. **I separated the chocolate into three sections and carefully folded in between.
- 8Pour into ramekins and chill for 2 hours. **Your servings may look slightly different from mine depending on the size of your ramekins!
- 9While that chills, add the whipped cream ingredients into a bowl and whip until stiff peaks form.
- 10Once the mousse cups are chilled, top with your whipped cream! I had a little leftover chocolate that I grated over the tops but feel free to have fun with the garnish! Enjoy!!
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Open in Pepper →Chocolate Mousse Is Easier Than It Looks
Mousse sounds fancy, but most of it is chocolate, cream or eggs, and a little patience with a whisk. It comes together in one bowl and sets in the fridge while you eat dinner.
Cooks on Pepper reach for these when company is coming and there's no time to bake, or when a Tuesday just needs something sweet in a little glass.
Every recipe here is a real mousse someone makes at home: Dark Chocolate Mousse with pasteurized eggs, French Chocolate Mousse with separated eggs, a Three-Ingredient Chocolate Mousse from cream, sugar, and cocoa, a dairy-free version with almond milk, a cottage cheese High-Protein Chocolate Mousse, and the Four Layer Chocolate Mousse Cake and No-Bake Oreo Chocolate Mousse Pie when you want a slice.
Quick Tips
- 1
Cool the melted chocolate
Let melted chocolate sit 5 minutes before folding it into cream or eggs. Too hot and it seizes or deflates everything.
- 2
Whip cream to soft peaks
Stop when the cream holds a peak that flops over, usually 2 to 3 minutes. Overwhipped cream turns grainy and won't fold in smooth.
- 3
Fold, don't stir
Use a spatula and cut down through the middle, then sweep up the side, turning the bowl a quarter each time. About 15 strokes is plenty.
- 4
Chill at least 2 hours
Cover and refrigerate 2 to 4 hours so it sets firm. Overnight is even better for the layered cake and the Oreo pie.
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