Description
A rich and creamy chocolate mousse made with semisweet baking chocolate, perfect for any dessert lover.
Ingredients
Scale
- 1/2 cup heavy whipping cream, room temperature
- 4 ounces semisweet baking chocolate, finely chopped
- 2 large egg yolks, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon espresso powder (optional but makes the mousse extra chocolatey)
- 1/8 teaspoon kosher salt
- 2 large egg whites, room temperature
- Homemade whipped cream, for serving
Instructions
- Add about an inch of water to a medium sauce pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the heavy cream and chocolate then stir with a rubber spatula until melted and smooth.
- Remove from the heat and whisk in the egg yolks, sugar, vanilla, espresso powder, and salt. Set aside to cool while you work on the egg whites.
- In a large mixing bowl on high speed (with whisk attachment if using stand mixer), beat the egg whites until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 4-5 minutes.
- Using a rubber spatula, fold the whites into the chocolate until smooth and there are no more traces of egg white.
- Transfer the mixture to two 6-ounce ramekins or similar bowls. Refrigerate at least 4 hours or until set. Serve with whipped cream.
Notes
- For best results, use room temperature ingredients.
- Be careful not to overbeat the egg whites.
- This mousse can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 6 ounces
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg