When I was growing up my parents hosted lively dinner parties filled with friends from many cultures. One of those friends, Christiane from France, made the most silky, deeply chocolatey mousse. I often missed dessert at the party, so I remember sneaking into the fridge the next morning to find the little pot of that “gold” my mom had saved for me. Make this for your Valentine and you’ll earn a million gold stars.
Made with amore,
Elena
Prep time: 25 min Chill Time: 3 hrs Total Time: 3 hrs 25 min Servings: 6
Ingredients
- 6 eggs at room temperature (room temp is important)
- 205 grams high-quality dark chocolate (52%–60% cacao). You may use slightly less than 56% but do not exceed 60% or the texture will change.
- Pinch of salt
Freshly whipped cream and raspberries for garnish
Directions
1. Separate the yolks from the whites into two large bowls. Be careful that no yolk gets into the whites. Add the pinch of salt to the egg whites.
2. Whisk the yolks with a fork until smooth and set aside.
3. Place the chocolate in a small saucepan over low heat and begin to melt it slowly. Stir often and watch closely to avoid burning.
4. Using a hand mixer or stand mixer, beat the egg whites with the pinch of salt until they form stiff peaks. Set aside.
5. As soon as the chocolate is melted and smooth, remove it from the heat immediately. Important: do not let the chocolate cool.
6. Add about half the hot chocolate to the egg yolks and stir vigorously with a fork to temper and combine. Add the remaining chocolate and stir until smooth. The mixture will thicken slightly—that’s normal.
7. Gently fold the beaten egg whites into the chocolate-yolk mixture. Do this in roughly four additions. Use a spatula or wooden spoon and fold from top to bottom, scraping the sides, so you incorporate the chocolate without deflating the whites. Stop folding once the mixture is an even, uniform color—do not overmix.
8. Spoon the mousse into ramekins or small glass dishes. Refrigerate for at least 3 hours, or overnight for best texture.
When ready to serve, top each portion with freshly whipped cream and a few raspberries. This mousse is easy to make a day ahead for gatherings—just keep it chilled until serving.
If you try this recipe, please leave a comment to tell me how it turned out. I love connecting with you through your experiences with my recipes.
Love, Elena
More Chocolate Recipes
Chocolate Pastry Cream (Italian Recipe)
Thick Italian Hot Chocolate (Cioccolata Calda)
Homemade Chocolate Syrup
Mousse au Chocolat
Rate
Ingredients
- 6 eggs, at room temperature — important that they are at room temp
- 205 grams high-quality dark chocolate (52%–60%) — do not exceed 60% cacao
- 1 pinch salt
- Freshly whipped cream and raspberries for garnish
Instructions
-
Separate yolks and whites into two bowls. Add the salt to the whites and ensure no yolk contaminates them.
-
Whisk the yolks with a fork until smooth and set aside.
-
Melt the chocolate gently over low heat, stirring frequently to keep it smooth.
-
Beat the egg whites with the salt until stiff peaks form. Set aside.
-
Remove the chocolate from heat as soon as it is melted and smooth. Do not let it cool.
-
Stir half the chocolate into the yolks to combine, then add the rest and stir until smooth. The mixture may thicken slightly.
-
Fold the egg whites into the chocolate mixture in about four additions, folding gently until uniform in color. Do not overmix.
-
Divide the mousse among ramekins or small glasses and refrigerate for at least 3 hours or overnight.
Notes
This mousse keeps well in the refrigerator, so you can prepare it a day ahead for gatherings.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.