Dark chocolate mousse
Votes: 4
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Fluffy, rich, and incredibly delicious, chocolate mousse is an impressive dessert that can be served at a dinner party or at the end of a family Sunday lunch. To make it, it's important to use high-quality dark chocolate, melted in a double boiler and mixed with separately whipped cream and egg whites (pasteurized is best). This combination will infuse the chocolate with a mass of air bubbles and help it hold its shape for a long time. Once the mousse has set in the refrigerator, garnish it with whipped cream and chocolate shavings and serve in beautiful glasses or bowls.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 160 g dark chocolate, coarsely chopped
- 420 ml chilled heavy cream
- 3 egg whites
- 30 g of sugar
- Sweetened whipped cream, for serving (optional)
- Shaved dark chocolate, for serving (optional)
We recommend
Recipes with similar ingredients: dark chocolate, eggs, cream
Cooking the dish according to the recipe:
- Place the chocolate in a large bowl over a double boiler or a bain-marie over low heat. Stir until melted. Turn off the heat and let it sit.
- Whip the cream, placing the bowl over ice, until soft peaks form. Set aside and let stand at room temperature. Using a mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Remove the chocolate from the double boiler and whisk in the egg whites all at once. When the whites are almost completely incorporated into the chocolate, fold in the whipped cream. Cover the mousse and refrigerate for about 1 hour or until completely set. Serve in bowls, topped with whipped cream and sprinkled with shaved chocolate, if desired.
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