How To Make Chocolate Mousse
A few words come to mind when thinking about chocolate mousse. Light, decadent, fluffy, delicious and rich are just a couple. But to really experience the deliciousness of this one-of-a-kind dessert, it helps to understand how it’s made and where it comes from. As you might assume from the name “mousse,” this dish has French routes. Depending on the chef and the recipe, mousses can be light and airy by using whipped egg whites or thick and creamy by using whipped cream. You can make chocolate, vanilla, peach, strawberry, sweet potato, mocha—whatever your heart desires. Plus we’re sure you’re going to like this news—it also requires ingredients you probably already have in your kitchen and just a little bit of time and effort to churn out an amazing product.
So, say yes to dessert tonight and gives this online cooking class a try. Our chocolate mousse recipe will not disappoint!
Chocolate Mousse
15 oz bittersweet chocolate
9 oz unsalted butter
7 egg yolks
11 egg whites
2 ½ oz granulated sugar
8 fl oz heavy cream
- Melt the chocolate and butter in a double boiler over low heat, Stir until no lumps remain.
- Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.
- Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites.
- Whip the cream to soft peaks. Allow the mousse to cool 90-95F (32C-35C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain.
- Spoon the mousse into serving bowls and garnish with whipped cream, fresh berries, shaved chocolate or mint. Or chill the mousse completely, then pipe into bowls or baked tart shells. The mousse may also be used as a cake or pastry filling.
