Chocolate Mousse
This homemade chocolate mousse is so amazing! It is light, fluffy and decadent. If you love chocolate, you will love this! It is so easy to make too, with just a few ingredients.
Servings: 6 people
Calories: 270kcal
Equipment
- hand or stand mixer
- Spatula
- Bowls
- Pot of water for the double boiler method (or use the microwave)
- Cool containers to hold the chocolate mousse (wine glasses, shot glasses, ramekins, etc.)
Ingredients
- 5 ounces of a good quality dark chocolate or use semi-sweet or bittersweet. Roughly 1 cup of chopped chocolate or chocolate chips it doesn't have to be super exact. And you can add a little more if you like. (140 to 160g)
- 3 large eggs whites only
- 1 3/4 cup of heavy whipping cream 420ml
- 2 tbsp. of white granulated sugar 30g
- Whipped cream for topping optional
- Chocolate shavings for topping optional or use chocolate flakes, sprinkles, nuts, etc.
Instructions
- Melt the chocolate. You can do it in a microwave-safe bowl in the microwave, using bursts of 30 seconds, then stir, repeat until melted. Or use the double boiler method on the stovetop.
- Now add the heavy whipping cream to a large bowl and beat until you have soft peaks. When you pull up the beaters the peak that is formed will keep its shape but will fold over.
- In a separate bowl, crack the eggs and transfer the yolk back and forth from each half of the shell, this will allow just the egg white to drop into the bowl.
- Beat the egg whites until frothy, then set the mixer to medium, and as you are beating add a little bit of the sugar at a time. Continue doing this until all the sugar is incorporated and you are left with soft peaks.
- Now pour the melted chocolate into the bowl with the egg whites. Then fold it in with the spatula. DO NOT stir.
- Add in the whipped cream about 1/4th of it at a time, and fold it in until incorporated, then add in the next 4th, etc. The mousse is done.
- Add the chocolate mousse to your chosen containers and chill in the fridge for about 2 hours. Then right before serving, top it off with whipped cream, chocolate shavings, sprinkles, nuts, coconut flakes, etc. Enjoy!Refrigerated leftovers, covered, for up to 5 days.
Video
Notes
Note: This recipe makes 4 to 6 servings depending on how much you put in each container to serve it.
The nutritional facts will vary depending on what you top the mousse with. These nutritional facts are for the mousse itself and don't reflect any toppings.
TIP: Chill the bowl and the beaters in the freezer for about 20 minutes first, before adding the cream and whipping it.
Nutrition
Calories: 270kcal