Chocolate mousse
Votes: 1
Time: 4 hours 30 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
This airy, rich chocolate mousse is a perfect treat if you're expecting guests. It can be made ahead of time, looks charming in elegant clear glasses, and each guest gets their own ready-made portion. Classic chocolate mousse requires three ingredients: chocolate cream, whipped cream, and beaten egg whites. Once everything is ready, gently fold them together with a spatula, being careful not to break the air pockets and prevent the mousse from collapsing. Refrigerate for a few hours, and then garnish each serving with whipped cream and chocolate shavings.
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:
- 170 g semi-sweet baking chocolate, chopped
- 3 tablespoons unsalted butter, room temperature
- 3 large eggs, separate the yolks from the whites
- 0.5 tsp cream of tartar
- 1/4 cup + 2 tablespoons sugar
- 0.5 cups heavy cream, chilled
- 0.5 tsp vanilla extract
- Whipped cream and shaved chocolate, for serving
We recommend
Recipes with similar ingredients: semi-sweet chocolate, butter, eggs, cream of tartar, sugar, cream, vanilla extract
Cooking the dish according to the recipe:
- Place the chocolate and butter in a heatproof bowl set over a saucepan with 1 inch of simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then, whisk the yolks into the chocolate sauce one at a time, whisking thoroughly until smooth after each addition.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually whisk in 1/4 cup of sugar and continue beating until stiff peaks form.
- In a chilled bowl, beat the heavy cream until it begins to thicken. Add the remaining 2 tablespoons sugar and vanilla and continue beating until soft peaks form.
- Now that you have all the mousse ingredients prepared, it's time to combine them. Gently fold the beaten egg whites into the chocolate mixture with a spatula until it becomes light. Then fold in the whipped cream with a spatula. Be careful not to overmix the mousse, otherwise it won't be fluffy. Divide the mousse among four glasses, or, preferably, Moroccan glasses. Cover and refrigerate for a few hours. Before serving, garnish each serving with whipped cream and chocolate shavings.
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