This easy chocolate mousse recipe will become your new favorite staple for those summer dinners!
Mmmm… there’s something about this classic French chocolate dessert. It is light, smooth and delicious. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve already made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this classic chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
- Dark chocolate
- Butter at room temperature
- Eggs at room temperature
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
Chocolate Mousse Recipe: Step by Step
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate 2 egg whites from 2 egg yolks. Remember that eggs must be at room temperature.
3. In a separate bowl, beat the egg whites on medium speed for one minute until soft peaks form. Then, with the mixer running, add one teaspoon of granutaled sugar. Continue beating on high speed for 4 minutes until stiff peaks form.
4. Add the egg yolks into the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until well combined and no yolk traces remain.
This next step is very important to make the light and airy texture of the chocolate mousse.
5. Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain. How? Gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
- 200 grams dark chocolate
- 40 grams butter
- 2 eggs
- 1 teaspoon sugar
- In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
- Separate the egg whites from the yolks.
- In a separate bowl, beat the egg whites with a hand held mixer until soft peaks form, add one teaspoon of sugar and continue beating until stiff peaks form.
- Add the egg yolks into the chocolate one by one.
- Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain.
- Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
- Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.