This chocolate mousse is smooth, creamy, and decadent! It’s pérfectly sweetened and full of chocolate flavor.
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About this recipe
Chocolate mousse is a dessert that everyone loves! Chocolate is and will be the favorite when it comes to giving yourself sweet pleasure. Like this lemon posset, creamy and easy, and a staple in your kitchen.
It’s perfectly sweetened and super creamy. Finished with fresh fruits and honey that pairs very well with the chocolate.
This naturally gluten-free dessert is easy to make, the only challenge is that tiny holes appear inside the mousse. You can make the mousse in advance and end it up at the moment of serving.
Ingredients
The main ingredients of this recipe are:
- Butter: unsalted butter.
- Eggs: room temperature eggs are better. We need yolks and whites separated.
- Sugar: white granulated sugar.
- Cream: heavy cream for best flavor and consistency.
- Chocolate: dark chocolate. Try to use the best quality you can afford.
- Topping: fresh fruits or whipped cream.
How to make chocolate mousse
First, separate the egg whites from the yolks. Set aside.
Melted the chocolate and the butter in a double boiler. Turn off the heat and add the egg yolks stirring vigorously. Set aside.
Beat the cream until firm and place it in the fridge to keep it cold.
Beat the egg whites, first at a low speed and then faster. When they are almost firm, add the sugar, little by little, and continue beating until they are firm enough to make a meringue.
It’s ready when the egg white mixture is firm and peaks form on the rods, which do not come off and remain rigid. The stiff egg whites are so cohesive that you can tip the bowl over and the whites won´t fall out of it.
Add the meringue to the chocolate, little by little, with a rubber spatula and enveloping movements. Once we fully incorporate the meringue, we do the same with the cream, incorporating it little by little with involving movements.
Let chill in the fridge for at least 3 hours. Serve with fresh fruits or whipped cream.
Storing
Store the chocolate mousse in the fridge for 3 days, it’s best to separate the fruit from the cream. Or you can freeze it in an airtight container for up to 3 months.
Serving suggestions
- Fruits: fresh fruits with honey or sugar, like strawberries, berries, oranges, and so on.
- Whipped cream: it’s a classic, fresh whipped cream.
- Dried fruits: to give crunchy. It could be candied almonds or peanuts. Caramelized almonds.
- Salted caramel: favorite topping too.
- GF cookie: add a GF cookie to scoop out the cream.
- Dish: you can serve the dessert in a big bowl, or individual glasses.
For more related desserts
- Chocolate mango mousse (quick and easy)
- Chocolate lava cake (easy recipe)
- Rice pudding (with plum compote )
- Banana split glass dessert (banana cream + caramel + chocolate)
Perfect Chocolate Mousse Recipe
Ingredients
- 4 eggs, yolks and whites separated
- 9 ounces chopped dark chocolate (250gr)
- 1/2 cup unsalted butter (113gr)
- 200 ml cream
- 1/2 cup white granulated sugar
Instructions
- First, separate the egg whites from the yolks. Set aside.
- Melted the chocolate and the butter in a double boiler. Turn off the heat and add the egg yolks stirring vigorously. Set aside.
- Beat the cream until firm and place it in the fridge to keep it cold.
- Beat the egg whites, first at a low speed and then faster. When they are almost firm, add the sugar, little by little, and continue beating until they are firm enough to make a meringue. It's ready when the egg white mixture is firm and peaks form on the rods, which do not come off and remain rigid. The stiff egg whites are so cohesive that you can tip the bowl over and the whites won´t fall out of it.
- Add the meringue to the chocolate, little by little, with a rubber spatula and involving movements. Once we fully incorporate the meringue, we do the same with the cream, incorporating it little by little with involving movements.
- Let's chill in the fridge for at least 3 hours. Serve with fresh fruits or whipped cream.
Notes
- Store the chocolate mousse in the fridge for 3 days, it’s best to separate the fruit from the cream. Or you can freeze it in an airtight container for up to 3 months.
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