google-site-verification=dNtWSFnhrxEGo1iJON0Dvr7ntP475mkGhPBgTcAmHUw
top of page

Chocolate Mousse

Prep Time:

15 minutes

Cook Time:

Serves:

4 Servings

About the Recipe

I am not sure that I have ever met anyone who doesn't like a good chocolate mousse. Even my husband, who dislikes foods that do not require you to chew, cannot stay away from this kind of chocolate heaven.
Embark on a culinary journey with myirresistible homemade chocolate mousse, a symphony of indulgent flavors and velvety textures. Crafted from deliciously luxurious dark chocolate, this decadent dessert promises to captivate your taste buds and elevate your dining experience to new heights.
As you delve into the intricacies of the recipe, you'll discover the harmonious union of melted chocolate, whipped eggs, and luxuriously rich cream, resulting in a heavenly concoction that is both a feast for the senses and a celebration of culinary craftsmanship.
Prepare to immerse yourself in the delight of each spoonful, savoring the lusciousness that defines this sumptuous treat. It's made for four, so you may want to double the recipe for a bit extra... just incase...

Ingredients

1 cup dark chocolate, chopped

3 large eggs (separated)

1/4 cup sugar

1 teaspoon vanilla extract

1 cup heavy cream

Preparation

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly.



Separate the egg yolks from the whites. Beat the egg yolks with sugar until well combined. Add vanilla extract and mix.

Pour the melted chocolate into the egg yolk mixture and stir until smooth.

In a separate bowl, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the chocolate mixture until well combined.



In another bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture.

Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours or until set.


Optional: Garnish with grated chocolate or whipped cream before serving.





bottom of page