Chocolate Mousse Whipped Cream (Printer-friendly)
A smooth mousse of bittersweet chocolate folded with whipped cream for a light, luscious finish.
# What you'll need:
→ Chocolate Mousse Base
01 - 5.3 oz bittersweet chocolate (60–70% cacao), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 1 pinch salt
05 - 6.8 oz heavy cream, cold
06 - 1 tsp vanilla extract
→ Whipped Cream Topping
07 - 5 oz heavy cream, cold
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract
→ Garnish
10 - Chocolate shavings or cocoa powder (optional)
# Method:
01 - Place chopped chocolate in heatproof bowl over pan of simmering water, creating double boiler. Stir continuously until completely melted and smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the granulated sugar (about 1.4 oz) in large bowl until mixture becomes pale yellow and creamy in texture.
03 - Pour melted chocolate and vanilla extract into egg yolk mixture. Stir thoroughly until fully incorporated and uniform.
04 - Beat egg whites and salt in clean bowl until soft peaks form. Gradually add remaining sugar (about 1.4 oz) while beating. Continue until stiff, glossy peaks form.
05 - Gently fold whipped egg whites into chocolate base in three separate additions. Use spatula to fold from bottom upward, maintaining as much air as possible.
06 - Whip 6.8 oz cold heavy cream to soft peaks. Carefully fold whipped cream into chocolate mixture until no white streaks remain, preserving light texture.
07 - Portion mousse evenly into four serving glasses. Cover with plastic wrap and refrigerate for minimum 2 hours until fully set.
08 - Just before serving, whip 5 oz cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Top each chilled mousse with generous dollop of fresh whipped cream. Sprinkle with chocolate shavings or dust with cocoa powder if desired.
# Expert Tips:
01 -
- It comes together faster than you think, with most of the hands-on work done in under 30 minutes
- The texture is impossibly light while still delivering that intense chocolate satisfaction people crave
- Make it ahead and you are dessert-ready before guests even arrive
02 -
- The difference between dense mousse and airy mousse is almost entirely in how gently you fold, so take your time and do not rush this step
- Make sure your bowl and whisk for the egg whites are completely clean, any fat will keep them from whipping properly
03 -
- Separate your eggs while they are cold but let everything come to room temperature before you start mixing
- Practice the folding motion with an empty bowl first if you are new to this technique