Dark Chocolate Mousse
This real French Dark Chocolate Mousse recipe is made with quality dark chocolate, tempered eggs and espresso as well. Perfect for a romantic dessert idea, or for a fun and fancy gathering.
Ingredients
For the Chocolate
- 8 oz Quality Dark Chocolate I used a mixture of 70% and 80%
- ¼ cup Water
- 1 tablespoon Instant Espresso Powder I used decaf
- 2 tablespoon Sugar
Egg Yolks
- 2 Egg Yolks
- 1 tablespoon Sugar
- 1 pinch salt
- ¼ teas vanilla
Egg Whites
- 2 Egg Whites
- 1 tablespoon Sugar
Whipped Cream
- 1 cup Heavy Cream
- ¼ cup Sugar
Instructions
- Begin by putting the chopped chocolate, water, espresso powder and 2 tablespoons of sugar in the double boiler
- Melt ingredients together then remove from heat
- Separate the room temperature eggs into 2 different mixing bowls
- With a hand mixer, mix the egg yolks, sugar, salt and vanilla for 1-2 minutes until it becomes a pale yellow color
- Slowly whisk in the egg yolks into the warm chocolate until completely incorporated
- With the electric hand mixer, mix the egg whites and sugar until it doubles in volume and forms peaks. It should be very light and airy.
- With a spatula, fold in the egg whites to the chocolate and tempered egg yolk mixture, only folding in about ⅓ of the egg whites at a time. Make sure it is fully incorporated.
- Put the chocolate mousse in single serve dessert cups (see recommendation above) and place a dollop of whipped cream on top
- Refrigerate for at least 4 hours before serving.
- Garnish with chocolate shavings. Serve and enjoy!
Notes
This recipe contains raw and tempered eggs. Please always be careful consuming uncooked egg products.
Tried this recipe?Let us know how it was!