Experience the decadence of chocolate mousse, a classic dessert that combines rich chocolate, airy whipped cream, and a touch of elegance. This recipe will guide you through creating a light yet indulgent treat that melts in your mouth. Perfect for dinner parties or a cozy night in, this chocolate mousse is a must-try for any chocolate lover.
Ingredients
– 200g dark chocolate (70% cocoa)
– 3 large eggs
– 50g granulated sugar
– 1 teaspoon vanilla extract
– 300ml heavy cream
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, and it requires at least 2 hours of chilling time.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 350
– Protein: 6g
– Fat: 30g
– Carbohydrates: 25g
This is based on one serving.
Step-by-Step Cooking Process
- Begin by chopping the dark chocolate into small pieces and placing it in a heatproof bowl.
- Melt the chocolate gently over a double boiler, stirring until smooth.
- Remove from heat and let it cool slightly.
- In a separate bowl, whisk the eggs and sugar together until pale and fluffy.
- Add the vanilla extract to the egg mixture and mix well.
- Fold the melted chocolate into the egg mixture until fully combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture in three batches.
- Be careful not to deflate the mixture; it should remain light and airy.
- Divide the mousse into serving dishes and refrigerate for at least 2 hours before serving.
Alternative Ingredients
You can substitute dark chocolate with milk chocolate for a sweeter flavor. For a dairy-free version, use coconut cream instead of heavy cream. Additionally, egg substitutes can be used for a vegan option.
Serving and Pairings
This chocolate mousse pairs beautifully with fresh berries, a dollop of whipped cream, or a sprinkle of sea salt. Serve it alongside a rich coffee or dessert wine for a delightful experience.
Storage and Reheating
Store any leftover mousse in an airtight container in the refrigerator for up to three days. It’s best served chilled and should not be reheated. Freezing is not recommended, as it can alter the texture.
Cooking Mistakes
- Overheating the chocolate can cause it to seize; melt it slowly.
- Folding too vigorously can deflate the mousse; be gentle.
- Not cooling the chocolate before mixing can cook the eggs.
- Using cold cream straight from the fridge can prevent proper whipping.
- Skipping the chilling time can result in a runny texture.
Helpful Tips
- Use high-quality chocolate for the best flavor.
- Ensure all ingredients are at room temperature for better mixing.
- Chill your mixing bowl for the cream to whip more easily.
- Experiment with flavored extracts like almond or orange for a twist.
FAQs
Can I make chocolate mousse in advance?
Yes, chocolate mousse can be made a day ahead. Just store it in the refrigerator until ready to serve.
What type of chocolate is best for mousse?
Dark chocolate with at least 70% cocoa content provides the richest flavor, but you can use milk chocolate for a sweeter option.
How do I know when the mousse is set?
The mousse should be firm to the touch and hold its shape when scooped. It should not be runny.
Can I use a different type of cream?
Yes, you can use coconut cream for a dairy-free version, but the texture may vary slightly.
Is chocolate mousse gluten-free?
Yes, this chocolate mousse recipe is naturally gluten-free, as it does not contain any flour or gluten-containing ingredients.
Conclusion
Chocolate mousse is a timeless dessert that combines simplicity with elegance. With its rich flavor and light texture, it’s perfect for any occasion. Follow this recipe, and impress your guests with a delightful treat that is sure to satisfy any chocolate craving.
Chocolate Mousse Recipe
Ingredients
- 200 g dark chocolate 70% cocoa
- 3 large eggs
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 300 ml heavy cream
Instructions
- Chop the dark chocolate and place it in a heatproof bowl.
- Melt the chocolate gently over a double boiler, stirring until smooth.
- Remove from heat and let it cool slightly.
- In a separate bowl, whisk the eggs and sugar together until pale and fluffy.
- Add the vanilla extract to the egg mixture and mix well.
- Fold the melted chocolate into the egg mixture until fully combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture in three batches.
- Divide the mousse into serving dishes and refrigerate for at least 2 hours.
- Serve chilled and enjoy your delicious chocolate mousse.
