Chocolate Mousse
How Chocolate Mousse Sent Me Down a Rabbit Hole (in a Good Way)
I remember my first try at chocolate mousse — I’d seen it in those fancy French movies and thought, how hard could it be? (Famous last words, right?) The first one turned out more like chocolate soup, honest. But you know what? That’s how you learn. Now, my family asks for it every time someone’s got a birthday or a rough Tuesday (those sneak up on you, don’t they?). Anyway, here’s the version I make, after a lot of trial, plenty of error, and maybe one minor chocolate-induced meltdown.
Why You’ll Probably Love This (I Sure Do)
I make this chocolate mousse when I want to look like I tried really hard (but it’s actually not that much hassle). My partner usually grabs a spoon before it’s even set, which is equal parts flattering and annoying. Or sometimes I whip it up for a quick dessert when friends drop by — though once I forgot the sugar. That was… memorable. Also, if you’re after something that’s both light and rich at the same time, which seems kind of impossible, this is it. (Sometimes I wish all desserts fooled people into thinking they’re fancier than they are.)
What You’ll Need (a Few Shortcuts Included)
- 200g dark chocolate (use milk chocolate if you prefer it sweeter; my aunt always used the cheap stuff and nobody complained)
- 3 large eggs, separated (and if you’re nervous about raw eggs, just use pasteurized — or pick up some aquafaba, which is tinned chickpea water, weird but true)
- 2 tbsp caster sugar (sometimes I just toss in whatever’s handy — Demerara works in a pinch, gives a bit of crunch…but, is that a bad thing?)
- 1 cup (240ml) double cream (you can sub with heavy cream, or skip the cream entirely if you want it extra light — though I usually can’t resist)
- 1 small pinch of salt (don’t skip this, really brings out the chocolate)
- Few drops vanilla extract (Honestly I forget more than I remember, so optional?)
How To Actually Make It (No Need for Fancy French Skills)
- Melt your chocolate gently — either stick it in the microwave for 30 seconds at a time, stirring in between, or use a heatproof bowl over a pot of simmering water. Don’t splash water in or it’ll seize up, ask me how I know.
- While it’s cooling a bit, whip the egg whites with a pinch of salt till they’re at stiff peaks. This is actually one of those times I enjoy using my electric whisk, but you could do it by hand if you’re feeling heroic (or showing off to kids). It’s good cardio. Add sugar bit by bit, whip till glossy. Sometimes I forget and dump it all in — not the end of the world.
- In another bowl (yes, you’ll curse the washing up later) beat the cream to soft peaks. Don’t overbeat. Learned that the hard way. If you do, just pour in a little extra cream and stir gently, usually saves it.
- Okay, now gently fold the cooled chocolate into the yolks with the vanilla (if you’re using it). If it gets stiff, don’t panic. Just keep folding — honestly, at this stage it always looks questionable. Trust the process.
- Add half the whipped cream, stir to lighten it a bit. Then gently fold in the rest of the cream, followed by the egg whites. Do this in three goes. I always under-mix to keep it airy, and it’s fine. Just don’t beat the living daylights out of it.
- Spoon into some glasses, mugs, or just one big dish if you’re not feeling fancy.
- This is where I usually ‘test’ a spoonful — you know, for safety. Chill for at least 2 hours (or longer if dinner is running late).
Notes Form My Kitchen (and Occasional Disasters)
- If your mousse goes weird and grainy, it’s probably the chocolate seized from water contact — happened to me when it rained and my window was open over the stove, not joking.
- I’ve tried skipping the egg whites to save a step — it works but it’s not as fluffy. Still tastes nice, just denser.
- Don’t throw away extra egg yolks — save them for custard or try this excellent custard recipe.
- Also, mousse always tastes a bit different depending on the chocolate — I buy the pricier stuff for parties, but usually just use whatever’s lurking in my cupboard.
Little Variations I’ve Tried (and Regretted, Sometimes)
I’ve chucked in a splash of espresso before, which is lovely if you like coffee (not everyone in my house does, so I usually make some plain). Once I got ambitious and folded in crushed raspberries; looks pretty but makes it more runny, so maybe save for a sauce instead. Mint extract? It was fine. I tried chili flakes, too, but that got some odd looks at family dinner. So, some things work, others best left to the imagination. If you’re vegan, here’s a vegan aquafaba version I liked, even though I missed the creaminess a little.
Equipment – But Not All Essentials!
- Mixing bowls (at least two, unless you’re a one-bowl daredevil)
- Electric mixer makes life easy, but a balloon whisk+muscle works (your arms will notice)
- Spatulas or big spoons
- Microwave or stovetop
- If you don’t have fancy serving glasses, jam jars work a treat; or mismatched mugs that never get used otherwise
How to Store (Or Not, If You’re in My House)
Technically, you can keep this in the fridge for 2–3 days, tightly covered. But honestly, it usually disappears after an evening, so I’ve never put that to a proper test.
When and How We Serve It (My Kind of Tradition)
I almost always toss a few berries on top; strawberries if they’re cheap (rare here, sigh), otherwise a dust of cocoa does nicely. My kid insists on a swirl of whipped cream, and sometimes we all dig in with a big spoon right from the bowl instead of bothering with fancy glasses. And, if it’s someone’s birthday — candles jammed in, why not?
Pro Tips I Wish I’d Learned Earlier
- Take your time melting the chocolate; I once blasted it in the microwave and made a sad, lumpy mess that looked like the inside of a shoe. So, patience. Chocolate is a diva.
- I tried to skip the chilling step once because everyone was hungry — don’t. Warm mousse tastes like dense pudding, which is…an experience.
Some Questions Folks Actually Asked Me
- “Isn’t raw egg dangerous?” — Good question! If you’re nervous (or serving little ones, oldies), use pasteurized eggs or aquafaba. I’ve eaten loads, no trouble, but use your judgement.
- “Can I freeze this mousse?” — Uh, tried that; it sort of turns to icy fudge. Not my thing, but…some folks apparently like it half-frozen?
- “What chocolate brand do you use?” — Honestly, whatever’s in the cupboard. Though I do love Green & Black’s dark if I’m treating myself.
- “Can I make it ahead?” — Absolutely. Personally, I think this tastes better the next day, but it might just be that I’m less stressed when serving it cold and ready.
- “Do I really need a mixer?” — Nope, just energy. Or, actually I use a fork when I’m too lazy to clean the beaters. Takes forever but works.
Anyway, let me know how yours turns out — or if you come up with a winning tweak. And if you make a mess, just call it a deconstructed mousse and act like it’s on purpose. That’s what I do.
Ingredients
- 200 g dark chocolate (at least 60% cacao), chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- A pinch of salt
- Chocolate shavings, for garnish
- Fresh berries, for serving (optional)
Instructions
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1Melt the chopped dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
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2In a separate bowl, beat the egg yolks with half of the sugar until pale and thick. Stir in the melted chocolate and vanilla extract until well combined.
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3In another clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to whisk until stiff peaks form.
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4Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
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5Carefully fold the beaten egg whites into the chocolate mixture until fully incorporated and smooth.
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6Spoon the mousse into individual serving glasses and refrigerate for at least 1.5 hours, or until set. Garnish with chocolate shavings and fresh berries before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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