Description
Rich and creamy chocolate mousse served in individual cups, topped with fresh whipped cream.
Ingredients
- 1 cup heavy cream, divided
- 4 ounces bittersweet chocolate, chopped
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh berries, for garnish (optional)
Instructions
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add the chopped bittersweet chocolate to the hot cream and let it sit for 5 minutes. Whisk until smooth and fully melted.
- In a separate bowl, whisk the egg yolks with half of the sugar until pale and slightly thickened. Gradually whisk the warm chocolate mixture into the egg yolks. Stir in the vanilla extract.
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.
- Divide the mousse among 4 serving cups. Cover and refrigerate for at least 2 hours, or until set.
- Before serving, whip the remaining 1/2 cup of heavy cream until soft peaks form.
- Top each mousse cup with a dollop of whipped cream and garnish with fresh berries, if desired.
Notes
- For a deeper chocolate flavor, use dark chocolate with a higher cocoa content.
- Ensure your bowls and whisk are clean and dry when whipping egg whites for best results.
- You can make the mousse a day in advance.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Dessert
- Method: No-Bake
- Cuisine: French