Chocolate Mousse

5 from 1 vote

Makes about 8 cups

This mousse is all about balance—chocolate warmed until just melted, yolks beaten into a glossy ribbon, whites whipped to peaks that stand tall but still shine, and cream folded through to bring it all together. Each element has a role: The yolks give structure, the whites give lift, and the cream gives body and stability. The trick is patience—cooling your chocolate enough so it doesn’t scramble the eggs, stopping mixing before whites or cream tip into dryness, folding slowly and deliberately so you don’t lose the air you’ve worked for. Get those details right, and the result is extraordinary: a mousse that feels impossibly light yet deeply chocolaty, the kind you make ahead, admire, and then vanish in a very happy silence. This recipe makes a generous amount, but if you’re making it for a smaller crowd, it halves easily without fuss. Once set, the mousse keeps beautifully in the fridge for up to three days, making it as practical as it is indulgent.

Ingredients

16 ounces (454 grams) 55% cacao semisweet chocolate, chopped
¼ cup (57 grams) unsalted butter
8 large eggs (400 grams), separated and room temperature
1 cup (200 grams) granulated sugar, divided
1½ cups (360 grams) heavy whipping cream
1 tablespoon (13 grams) vanilla extract
Garnish: unsweetened cocoa powder, chocolate shavings

Instructions

In the top of a double boiler, heat chopped chocolate and butter over simmering water, stirring occasionally, until melted and combined. Remove from heat, and let cool while you prepare remaining ingredients.
In a medium bowl, beat egg yolks with a hand mixer at medium speed until starting to thicken, about 1 minute. With mixer on medium speed, add ½ cup (100 grams) sugar in a slow, steady stream; increase mixer speed to medium-high, and beat until thick and ribbonlike, 2 to 3 minutes.
Clean mixer attachments. In another medium bowl, beat egg whites with a hand mixer at medium speed until starting to foam, about 1 minute. With mixer on medium speed, add remaining ½ cup (100 grams) sugar in a slow, steady stream; increase mixer speed to high, and beat until stiff peaks form, 7 to 8 minutes.
In another medium bowl, beat cream and vanilla with a hand mixer at high speed until stiff peaks form, 2 to 3 minutes.
Fold egg yolk mixture into cooled chocolate mixture until completely combined. Fold in egg white mixture until combined. Fold in whipped cream. Pour mousse into desired serving dish. Cover and refrigerate until set before serving, at least 4 hours, or up to overnight.
Just before serving, garnish with cocoa and shaved chocolate, if desired. Cover and refrigerate for up to 3 days.

Notes

Notes: We developed this recipe to use a hand mixer to cut down on the number of bowls and number of times you’d need to clean your equipment and mixing.

Mousse can be served in a large 8-cup container or smaller, individually portioned containers.

Tried this recipe?Let us know how it was!