Ingredients
Method
- Step 1: Prepare and Separate the Eggs — Separate the eggs while cold, placing yolks in one bowl and whites in another. Let sit at room temperature while you prepare the chocolate.
- Step 2: Melt the Chocolate and Butter — In a heatproof bowl, melt dark chocolate and butter in 30-second microwave bursts (or over a double boiler) until smooth and glossy. Let cool slightly, keeping it warm and pourable.
- Step 3: Whisk the Egg Yolks — Whisk the yolks until smooth and slightly thickened to create a creamy base for the mousse.
- Step 4: Whip the Cream — In a chilled bowl, whip the heavy cream until soft to medium peaks form. It should hold its shape but remain silky.
- Step 5: Beat the Egg Whites — Beat egg whites while gradually adding sugar until firm peaks form. This meringue gives the mousse its light, airy texture.
- Step 6: Combine the Mixtures — Fold yolks into whipped cream gently. Add melted chocolate (around 35–40°C / 95–104°F) and fold until mostly blended. Then incorporate the egg whites in two parts, folding gently until uniform.
- Step 7: Chill the Mousse — Divide into dessert glasses or ramekins. Cover and chill for at least 6 hours or overnight for the best texture and flavor.
- Step 8: Serve and Garnish — Top with whipped cream, chocolate shavings, and raspberries or mint before serving.
Notes
Serving: Serve chilled with coffee or dessert wine.
Storage: Keep refrigerated up to 3 days.
Tips: Use high-quality 70% dark chocolate for best flavor. Fold mixtures gently to keep the mousse airy. Avoid freezing as texture changes.
Storage: Keep refrigerated up to 3 days.
Tips: Use high-quality 70% dark chocolate for best flavor. Fold mixtures gently to keep the mousse airy. Avoid freezing as texture changes.