dark chocolate mousse

I could start this post talking about how good dark chocolate mousse is, but I’m pretty sure you’re up to speed on that. This is a simple recipe that you can make in a few minutes in the morning, pop in the fridge, and have after dinner; or you could easily make it the day before you want to serve it.  It does need about 8 hours in the fridge, so don’t leave it til the last minute.

I use a bain marie but if you have a double boiler, go for it; if you are confident using a microwave for this sort of thing, I won’t stop you, but I haven’t had a microwave in years and years, so you’re on your own.

Chop some dark  chocolate.  (You know how they always say “good quality dark chocolate”?  I made this with the cheapest, most generic, most unimpressively packaged dark chocolate I’ve ever seen, and it was still completely divine.  I’m just putting that out there, feel free to turn up your nose at my ultra-frugality!)  You can also use milk chocolate or white chocolate if you prefer.  If you’re feeling ambitious, why not make a dark chocolate and a white chocolate version and serve them side by side?

Cut up some butter (mine was frozen, it makes no difference) and melt in the bain marie.

While it’s melting, separate four eggs.

Whisk the yolks with the cream and vanilla extract.  You can use light cream or heavy cream; if you use heavy cream, you can use a little less butter.

When the butter is melted, slowly whisk the yolk-cream-vanilla into the butter, still in the bain marie.  Whisk this for a good five minutes or so.  Keep the heat on medium; if the bain marie is spitting out a ton of steam, some of it will end up in the butter and that’s not good.

When your arm is good and tired, take the bowl off the pot and whisk in the chopped chocolate.

It should melt pretty rapidly on its own.  If it isn’t melting and you’re just stirring chunks of chocolate around, you can put it back on the bain marie, while you stir the chocolate until it melts.

Resist the urge to eat it with a spoon, but you may lick the whisk if you like, you have my blessing!  Put the bowl of melted chocolatey buttery heaven aside for now, and put the egg whites and the powdered sugar into a large mixing bowl (or the bowl of a stand mixer).  Using an electric mixer, beat the egg whites and sugar until they form stiff peaks.  I use the high setting on my mixer for this.

Fold a cup of the beaten egg whites into the chocolate gently.  You don’t want to deflate the egg whites.  Fold in the rest of the egg whites.  As soon as it’s all the same color, stop manipulating the mousse.  We’re trying to preserve as much airiness as possible.

Cover the bowl with plastic wrap and chill in the refrigerator all day or overnight.  That’s it!

I didn’t get a very good photo of the finished mousse but I promise it tasted really good…

Dark Chocolate Mousse
Serves 6

275g dark chocolate
130g butter, cut into cubes
4 medium eggs, separated
60mL (1/4 cup) light cream
15 mL (1 tbsp) vanilla extract
65g powdered sugar

1.  Chop chocolate.

2.  Melt butter in bain marie.  In a bowl, whisk together egg yolks, cream, and vanilla.  When butter is melted, whisk yolks into butter slowly.  Whisk continuously for five minutes.

3.  Remove from bain marie.  Whisk in chocolate until fully melted.

4.  In a large mixing bowl, beat egg whites with powdered sugar on high until stiff peaks form.

5.  Fold 1 cup of egg whites into chocolate; then fold in the rest.  Stop manipulating mousse when the color is even.

6.  Cover and refrigerate overnight or at least 8 hours before serving.

Note:  the egg whites in this recipe are never cooked.  If you are concerned about consuming raw eggs, or belong to a high-risk category, this recipe is not for you.

7 thoughts on “dark chocolate mousse

  1. Looks wonderful and dangerous for my waistline!

    Thanks for this. One of my gripes is that a lot of restaurants serve chocolate-flavored whipped cream (or substitute) and call it “chocolate mousse,” which of course it is NOT.


  2. Pingback: vanilla extract | homeingreece

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